Courtesy of Chef Andrea Ravasio
Atun Embarrado y su Ensalada Umami (Dirty Tuna with Umami Salad)
Potatoes: 500 g
Cumin seeds: 1 teaspoon
Paprika: 1 teaspoon
sweet pepper: 2
Cayenne pepper: 1
Garlic: 2
Extra virgin olive oil: 1 cup
White vinegar: 1/4 cup
Cherry tomatoes: 3
Mini courgette: 2
Centres of onion: 4
Zucchini flowers: 2
Sourdough for the tempura: 3 teaspoon
Red tuna: 300 g
This is a typical and ancient recipe from the Canary Islands, so-called because the tuna is soaked in the red mojo sauce before it is cooked. The dish has been somewhat modernised, and includes some very important ingredients of Canarian gastronomy: Canarian patudo (local red tuna), and Andean potatoes.
Peel potatoes and put them in hot water to boil until they are completely cooked. We roast half an onion, cut in brunoise, put it in thermomix with the cooked potatoes, and add salt. Mix it to obtain a very creamy texture.
With the skin of the potatoes and onion, we do a broth to improve the flavour of potato in the dish, putting a few drops of it on the creamy potatoes.
Roast them in a pot, add 1l water and boil to reduce to a texture like a demi-glace.
Boil the mini courgettes for 1 minute in salted water, then the hearts of onion for 20 seconds. Roast them and the cherry tomatoes in a hot pan and put aside.
Courgette flower tempura
Mix the sourdough with a little bit of water, soak the flowers in the tempura and fry in hot oil until they are crunchy.
For the mojo, put in the thermomix all the ingredients and mix. Now we can marinade the tuna in the mojo and then cook it in a hot pan on all 4 sides (circa 15 seconds for each side if you want to eat it rare).
The final dish.
