Tuna with Herbs and Cilantro
Appetizers | Argentinian cuisine
⏳ Time
20 minutes
🥕 Ingredients
14
🍽️ Servings
4
Description
The main idea of the recipe is that the fish and vegetables are cooked separately, and then slowly cooled, wrapped in foil and plastic wrap along with the herbs—allowing the tuna to absorb all the flavors.
Ingredients
- Pompano fillet - 24.7 oz
- Sweet Pepper - 1 piece
- Tomatoes - 2 pieces
- Asparagus - 3.5 oz
- White Balsamic Cream - 1 fl oz
- Olive Oil - 1 fl oz
- Cilantro - 1.8 oz
- Basil - 1.1 oz
- Thyme - 6 stalks
- Rosemary - 6 stalks
- Coriander essential oil - a pinch
- Lemon-Pepper Mix - a pinch
- Salt - to taste
- White Pepper (whole) - to taste
Step by Step guide
Step 1
Remove the seeds and core from the bell pepper (preferably yellow or green) using a vegetable knife, then cut it into strips about half a centimeter wide, and finally chop those strips into small cubes.
Step 2
Blanch the tomatoes in boiling water. Make shallow cuts and remove the skin. Use a knife or spoon to scoop out the seeds and juice, leaving only the flesh, and cut it into pieces about one centimeter by one centimeter.
Step 3
Place the peppers and tomatoes in a bowl, add the finely chopped basil leaves, and sprinkle with a mix of pepper and crushed coriander (you can, for example, wrap the seeds in a napkin and roll them with a rolling pin or simply crush them with a knife).
Step 4
Finely chop the whole sprigs of cilantro and the stems of basil — you won't need the leaves, but the stems will add flavor. Add the herbs to the bowl with the vegetables, season with salt and black pepper to taste, and mix well.
Step 5
Place a large pot of water on the stove—there's no need to add salt. Once it reaches a boil, immerse the whole tuna fillet (keeping it intact so the inside remains raw) and cook for exactly three minutes, until the fish turns light gray.
Step 6
Wrap the tuna fillet with vegetables, herbs, thyme, and rosemary, season with salt and pepper, then tightly wrap it in foil and follow with plastic wrap or a towel. While the package cools, the tuna will absorb the fragrant flavors.
Step 7
Heat olive oil in a small saucepan. As soon as the tuna fillet cools down, immediately cut it into four pieces, and drizzle each piece with the hot oil to finish cooking the fish.
Step 8
Lightly grill the asparagus in a dry grill pan. Decorate the plates where the tuna will be served with drops of balsamic glaze and asparagus, then place a slice of fish on each plate, topped with the vegetables and herbs.
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