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Wednesday, September 12, 2012

CAZÓN WITH 15TH C RECIPE FOR BOILED TUNA


Cazón Fresco - Fresh Tope Shark
Photo by MR Samper
1. large pan. 2. tope shark, see caçon. 3. brown sugar.  See azúcar de caña. [Nola. 1989:xxix-3; Nola/Pérez. 1994:191]

BOILED TUNA OR TUNNY ADAPTED FROM NOLA lxii-6 ATUN O TOÑINA COCIDA
For 8 people


Ingredients

¼ c virgin olive oil
1 onion chopped
3 garlic cloves mashed
2 lbs tuna lion and liver if possible
Juan Carlos, the Fishmonger's Tuna
at the Mercado Central
Photo by: Lord-Williams
1 tbsp salt
2 c white vinegar
½ c almonds
1 slice bread crust removed
1 tsp freshly ground pepper
1 scraping ginger
¼ tsp mashed saffron
2 tsp rosemary chopped
2 tsp sage chopped
1 tbsp parsley chopped

Preparation

Heat a frying pan and add olive oil. Sautée onion and 2 mashed garlic cloves until translucent. Put them in a large pan.

Add enough water to cover the loin of tuna in the large pan. Add salt and bring it to a boil. Add tuna and 1 c vinegar. Cook 10 minutes for each inch or 2.5 cm of tuna. In this case 7 minutes was more than enough.
Tuna to Die For!
Its that good!
Photo by: Lord-Williams 
In the meantime prepare ingredients for a sauce. Grind unpeeled almonds and bread. Put them in a pot. Grind the tuna liver or a piece of tunny about that size if the liver is not available. Blend it with 1 c white vinegar. Strain this through a cloth into the pot with the almonds and bread. 

Blend the rest of the ingredients and 1 garlic clove mashed in ¼ c vinegar and add to the pot. When the fish is ready heat the sauce and pour over the fish on a platter. Slice and serve.


  

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