... I apologize if we have not yet found the time to devote to a new post, but our last weekend, like every weekend, it was very intense.
Saturday morning is not, however, missed the trip to the market.
Heaven was crystal clear and the sun hot.
I love walking to the market, especially among the colorful stalls of flowers, fruits and vegetables ...
Dinner held Saturday evening in honor of a special birthday to celebrate (Aunt Mary) provided a menu of fish for which I have particularly focused in front of plenty of quality fish .. . shellfish ... crustaceans of all kinds ... I made risky choices (and not very cheap ... but the occasion was special) but the result was impressive. Except for the sea snails ... that apart from a lot of laughs ... we were not at all satisfied!
Today I propose a click on a taste of raw red tuna, lightly marinated with a Cabbage julienne vegetables purchased at a banquet: a combination of fresh raw fish, which reminds us of the sea and the summer and a vegetable definitely still winter.
Serves 4 - Ingredients
A Slices of red tuna
few leaves of cabbage white
Extra Virgin Olive Oil Toscano
1 Lime Soy Sauce
salt and pepper
Prepare the marinade in two separate bowls. For the first marinade, place the oil (about 3 tablespoons) in a glass, add a pinch of salt and freshly ground pepper. Mix well. In a second shot always put 3 tablespoons of oil, few drops of soy sauce and lime. A pinch of salt. Mix well.
.. Finely chop finely a few leaves of cabbage. Season with the first oil-based marinade with salt and pepper. Cut the fillet give very small bluefin tuna in small cubes and toss with the marinade of lime and soy oil. Serve by placing julienne of cabbage and above the tuna tartare. Decorate with thin slices of lime.
0 comments:
Post a Comment