Shawn Michaels Best Tights

tuna steak with salsa verde

Preparation time: 20 min.
Difficulty: depends.
Secret equivalence tuna \\ manzo.Per the salsa verde: the secret ingredient.


Just to repeat myself, I might mention NOT tuna steak on a bed of rocket already here because I'm venturing into one of those contexts by the highly popular pseudo gourmet last minute, fellow snacks Bufalari pachinari-of-rucolari. Bluefin tuna is widely available on the shelves of any supermarket fish that meets and is proposed as a main dish of the day not only in those places with the right-declared fish-type restaurants but also in unlikely disco-pub without a precise orientation where a John Doe any, in full hazelnut, will tell the desk colleagues have enjoyed a fantastic cut of tuna.
Thousands of miles to the east, while chewing a wad Mario Rossi and well done "thread" of tuna with arugula and cherry tomatoes, at 3 am look-alike Model Hanzo Yen will compete to grab the last auction of the best tuna Tsukiji market in Tokyo. I just landed tuna are first divided into quarters, and here begins to be equivalent to the ox, and then into thick steaks with the bone-or should I say with a lisp? -. What is most striking is the red blood, which makes the meat very similar to the Chianina steak.

Then simply go to your confidence and make your fishmonger to cut a tuna steak great high, which is at least 300 grams. Once home, heat the iron plate of steak or a frying pan, maybe those with termopoint, until it becomes red-hot-to verify the achievement of ideal temperature pour a drop of water on the surface, evaporates immediately if it means that we have. Avoid, however, spit on, while getting the same effect, you could hurt impress guests who do not understand your mission . Occurred then, in one way or another, to achieve the right temperature, take your tuna steak and grease it lightly with olive oil (extra virgin, needless to say, or is there someone who still uses oil or pomace 'Corrected oil or even canola oil, and if so, you can also stay but for me it is as if it were not) on both sides, add salt with coarse salt and pepper and beat on the plate. Cook two minutes maximum per side, Serve and serve immediately.
For the salsa verde: the first time I tried the recipe on the internet for something, it was for the green sauce. There are many versions, all more or less valid, but only a few reported that at this point shows that the secret ingredient: a hard-boiled egg yolk. Put in a food processor 150 grams of fresh parsley, cutting away only part of the stems. Then desalted and dried salted capers, a teaspoon-4-5 anchovy fillets in oil, lemon juice, two leaves of basil, salt (a little, there are anchovies and capers), and precisely the hard-boiled egg yolk . Optional: a clove of garlic peeled and private soul. I say may, without dwell on lubricity Garlic social relationships and humor like that, but just do not digest it all. Filled with olive oil and mix until blended.
dish, you can put what you put next to the steak, french fries, lettuce, chicory, etc.. etc..

Council of Sommelier: again, you can suggest a medium-bodied red. I do not say a Chianti else looks like we're talking about the Maremma tuna is fine but for example a Torgiano Teroldego Rotaliano or just to wander. To stay on classic themes instead, a white importantly, Schiopeto type will make you do a very good figure.


Enjoy!