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Thursday, December 22, 2011

ATÚN ALETA AZUL & GRILLED BLUEFIN TUNNY STEAKS WITH BITTER ORANGE JUICE SAUCE

Photo from: spearfishingmotion.com


atún de toquilla, tonina, tonina de sorra, toquillas, torquellas, Cat. tonyina, L. Thunnus thynnus, Eng. bluefin tuna, bluefin tunny. It is found throughout the Atlantic from Norway to the Canary Islands and in the Mediterranean. From a very young age, it swims in pools with other fish migrating north in the summer. It can swim as fast as 45 mph and across the Atlantic in less than 60 days. It eats anchovies, starfish and shallow water fishes smaller shoaling fishes and kelp but only bite when shoaling with other species such as the albacore, yellowtail, yellowfin, frigate tuna and bonito. It is thought that the bluefins are stimulated by the intense feeding activity of their shoalmates. Today, they are caught by hook and line but in the 15th C, the Andalusian Duke of Medina Sedonia’s fishermen speared them. It appears that they were beaten to death by the Catalans as the name tonyna means tuna + beating.  Currently, in Japan, the bluefin can be sell for a much as $45,000. So who wants to go to Japan to eat bluefin tuna? See toquilla. [ES: Gardieff. Dec 27, 03; ES: Sala. Sep 00; Espasa. 6:ARD:979; Moliner. II:H:1332:1336; ; Nola. 1989:lxii-4:lxii-5:lii-6 etc; and Villena/Calero. 2002:23a:39a]

GRILLED BLUEFIN TUNNY STEAKS WITH BITTER ORANGE JUICE SAUCE
ADAPTED FROM NOLA #lxiii-1 TOÑYNA EN PARILLAS
For 4 persons

Ingredients

For sauce:
GrilledTunaOrangeSauce_ 20090427-17
(Garnished with Shrimp)
Photo from: www2.readersdigest.ca
1¼ cups freshly squeezed orange juice with pulp
1 cup pieces of peeled orange (about two oranges)
½ cup (white wine
2 tsp chopped fresh tarragon
2 tbsp grated orange rind
½ tsp black pepper
½  tsp salt

For Tuna:

2 bluefin tunny steaks, cut in half (1/3 – ½ lb per person)
¼ c olive oil

Garnish:

grilled orange slices

Preparation

In a saucepan, combine 1 cup of the orange juice and ½ cup of the orange pieces. Add wine and heat, cooking for 3 to 4 minutes to reduce liquid. Add remaining ¼ cup of orange juice, remaining ½ cup of orange pieces, tarragon, cilantro, orange rind, pepper and salt, and simmer about 10 minutes. Keep sauce warm. Select meat from the part near the belly. Once cleaned, grease it with oil and grease the grill.  Place the tuna on the grill tuna, occasionally brushing with oil, 3 to 4 minutes on each side until tuna turns light.
Serve tuna with sauce, garnished with orange slices. (Nola does not call for shrimp.)

2 comments:

  1. Susan, this recipe is unfortunately not visible: the text is all in white and only a very mouthwatering picture can be seen...
    NOTE PEOPLE that tuna is available in North hemispher mainly in summer (july-august). In South hemisphere you can count, for instance,with the famous Island of Pascua tuna also in winter.

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  2. Thank you very much for notifying me of this error, which I immediately corrected. For some unknown reasons weird commands appear even after checking the post to insure that none are there.

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