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Wednesday, August 22, 2012

CARGUILLA WITH 15TH C TUNA CASSEROLE RECIPE

tuna in a basket
Photo from:
 gusinasia

1. a small load (of fish or other items). 2. Leon basket. [Sánchez-Albornoz. 2000:42]

TUNA CASSEROLE ADAPTED FROM
NOLA #lxii-5 ATUN O TOÑINA EN CAZUELA
For 4 persons

Ingredients
¾ c raw almonds
2 oranges (bitter if possible)
¾ c raisins
¼ c pine nuts
1 lb tuna fish
1/3 c olive oil
1 tbsp parsley
1 tbsp mint leaves
1 tsp marjoram[1]
1 tbsp sugar
¾ c honey
½ tsp ground cinnamon

Nola's Tuna Casserole
Photo by: Lord-Williams
Garnish:
orange zest
whole nuts and/or raisins
parsley

Preparation

Boil water in a saucepan. Add almonds and let sit a few minutes. Pop the almond meat out of the skins. Squeeze the oranges. Soak the almonds, raisins and pine nuts in this while preparing the other ingredients.

If using fresh tuna, soak it for 1 ½ hrs. Boil it in cold water. When tender and almost cooked remove from heat and put it in cold water again. Save a little of the water used for boiling.  Cut the fish into small pieces and fry in a frying pan with olive oil. If using canned tuna omit this step but save the juice from the pan in case more liquid is necessary when preparing the rest of the recipe. 

PREHEAT OVEN TO 425ºF/220º C.

Chop the herbs. Strain the nuts and raisins, saving the orange juice. Fry them in the frying pan with olive oil. Reserve a few for garnish and chop rest and dilute them with the orange juice; add the herbs, honey, sugar and a little cinnamon. Once this is mixed add the tuna. If too dry add a little of the water from saved from the fish. Then pour the mixture into a casserole greased with the olive oil. Garnish with orange zest, nuts and/or raisins.

Bake in oven 20-25 minutes until piping hot. Remove from oven, add parsley garnish and serve.


[1] Substitute with oregano if not available.

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