We have sniffed out this magnificent recipe gastronomic writer Inés Butrón, and consists of slices of bonito -delicious seasonal fish-, marinated in a very simple mixture of citrus and ginger, accompanied by vegetables and oriental-style noodles. A pittance that takes advantage of the qualities of tuna to assemble a complete and relatively quick dish, perfect for summer, as long as you remember to marinate the fish well in advance.
The vegetables are deliciously crunchy with the sauté, although if you like them soggy and they are relatively hard vegetables like carrots, you can blanch them once julienned, 30 seconds in boiling water or pre-cook them for a minute in the microwave, covered and with a pinch of water This way you make sure that they cook completely, although their thing is that they keep a crispy point.
To the pretty; some magnificent slices of the Galician port of Burela, we have removed the skin and the bones, and we have cooked it by making quarters with a thick slice, but do it as you like. Some people will prefer tuna cubes to mix them more comfortably with the noodles and vegetables.
Difficulty
Do not pass the tuna so that it does not dry out or the vegetables in excess so that they maintain their crispy point.
Ingredients
For 4 people:
- 4 slices of fresh tuna
- 1 piece of fresh ginger
- The juice of 2 limes
- A few grains of black or pink pepper
- 50 ml sesame oil or extra virgin olive oil (preferably a mild variety)
- 250g Chinese noodles
- About 400 g of assorted vegetables to taste: green beans, broccoli, carrots, cabbage, etc.
- 2 cloves of garlic
- 1 splash of soy sauce
- Salt
Preparation
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Cut the tuna you want and remove the skin, if you prefer.
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Grate the ginger, squeeze the juice from the limes and put the pepper in a Tupperware.
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Add the tuna and give it a few turns so that it is impregnated with the marinade. Cover with half the oil and leave to rest for an hour in the fridge, covered.
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Peel and julienne the chosen vegetables. Peel and mash the garlic cloves and reserve.
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Cook the noodles in salted water for the time indicated by the manufacturer.
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While the pasta is cooking, sauté the vegetables over high heat in a wok or frying pan with the rest of the olive or sesame oil, until they start to go limp.
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When it is almost ready, add the mashed garlic, give it a few turns and add the soy sauce. Mix and sauté a few seconds more.
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Drain the pasta and add it to the wok with the vegetables. Keeping warm.
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Heat a griddle with a few drops of oil and cook the bonito on the grill without passing it, just a couple of minutes on each side (although this depends on the thickness of the slices, do it less time if you prefer the center to be quite raw). Salt and serve accompanied by the pasta with vegetables.
If you make this recipe, share the result on your social networks with the hashtag #RecipesComidista. And if it goes wrong, complain to the Cook Ombudsman by sending an email to [email protected].
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