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Wednesday, November 1, 2017

RABIL WITH 13TH CENTURY RECIPE FOR GRILLED TUNA

Yellowfin Tuna, Taiwan
Photo from: Mark Tindale
1. L. Thunnus albacres or Noethunnus albacares, Eng. yellowfin tuna. This is a beautiful fish with a grayish black strip on top and white underneath with a yellow stripe. Its maximum weight is 180 kg. It is one of the world’s most popular tunas. The yellowfin like other family members is a great migrant from seas to oceans. The Duke of Medina Sidonia’s fleet fished it often around Cádiz. Medieval documents, however, simply list this as tuna fish with out specifying the type. [Castro. Alimentación. 1996:322; Multilingual. 1969: 305:1108;
Nola. 1989:lxii-4:lxii-5:lxii:6; and Villena/Calero. 2002:39a]

For blogs pertaining to tuna fish see:

Adafina, published Oct 23, 10.
Adobos, puublished Oct23, 10.
Atún, phublished Dec 21 11.
Atún aleta azúl, oublished Dec 22, 11.
Atún blanco published Dec 23, 11,
Carguilla published Aug 22, 12.
Cazón, published Dec 9, 12,

GRILLED TUNA ADAPTED FROM MARIN’S TRANSLATION IBN RAZÏN AL-TUGÏBI, RELIEVES DE LAS MESAS, SECCIÓN 5, CAPT 1, 28. OTRO PLATO, p 250

Ingredients

Grilled Tuna
Photo by: Lord-Williams
1 lb tuna steaks
salt to taste
¼ c olive oil
1 tsp murri
4 mashed garlic cloves
½ tsp white pepper
1 tsp cinnamon

Preparation

Select tuna steaks and put it on an iron spit[1], grill it as described above. Baste it with a mixture of dissolved salt, oil, murri, mashed garlic, white pepper and cinnamon and grill until golden brown.

Eat as is. If desired mix the olive oil with cooked and mashed garlic and enjoy it it be God’s will.


[1] The tuna was grilled on a grill, not on a spit.

MARIN’S TRANSLATION IBN RAZÏN AL-TUGÏBI, RELIEVES DE LAS MESAS, SECCIÓN 5, CAPT 1, 28. OTRO PLATO, p 250


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