[click to enlarge]
This dish was inspired by a lovely tuna ventresca marinated in soya sauce and served with black olive paté that I had the other day at La Azotea, which somehow ended up as brochettes and I forgot the olive paté. Anyhow, they were delicious and super easy to make – can’t wait to try them on the barbeque!
Ingredients and instructions below…
- 500 grams tuna
- 150 ml soya sauce
- 150 ml dry sherry
- 2-3 cloves garlic, minced
- sea salt & freshly ground black pepper
Salt and pepper the tuna and let sit for a few minutes. Then cut up into cubes and marinate in the soya sauce, sherry and garlic mixture for about an hour. Put onto skewers and sear on a medium high heat, turning once until done as much as you like.
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Looks delicious,iIs that the rather pricey red tuna? We’re barbequing today for lunch, but just plain old dorada and sardinas.
This was 11.99€ a kilo at the Supersol yesterday, so it came to about 6 euros for two people. And it was very filling! Could probably feed three with the salad and potatoes. There were actually five skewers but the last one was of “end cuts”. Still tasted good, but not so photogenic.
Bet most people reading this would drool over “plain old dorada and sardines”….