Yellowfin Tuna – Loin without CO treatment
| Specification: | |
| Size: | |
| Manufacturer: | |
| Origin: | Vietnam |
| Price: | Contact |
Description
| Specification: | |
| Size: | |
| Manufacturer: | |
| Origin: | Vietnam |
| Price: | Contact |
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Suggested recipes
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Tuna Steak With Green Pepper Corn Sauce
Tuna Steak With Green Pepper Corn SauceMATERIALS – Serving for 1
Sliced thick tuna fillet: 150gr
Potato: 300gr
Asparagus: 50gr
Baby carrot: 80gr
Demiglace powder:1tsp
Red wine: 30ml
Shallot: 20gr
Stock: 50ml
Green pepper corn: 20gr
Unsalted butter: 30 gr
Salt and pepper: 1 tsp
Whipping cream: 1blspHOW TO MAKE
Clean the skin of potato; boiled it into a pot until soft; using the mortar and pestle to mash the potato to smooth; with low heat, put potato and cream, a dash salt and pepper into a pot; using a wooden spoon to stir it till smooth.Sautee minced shallot, broken green pepper corn and butter in 1 small pot; then add red wine into pot and reduce a half ; add stock and demi-glace powder and stir well; simmer in more 10 minutes.Cut asparagus in 10cm length; clean with water baby carrot; blanch carrot and asparagus in boiled water; soak in ice water, drain them. Put a bit butter in a hot pan sautéed carrot and asparagus, seasoning with a bit salt and pepper.Tuna seasoning with salt and pepper, minced shallot; Put a bit oil in a hot pan ; fried fish until it golden brown of each face;; do not cook it too well, the fish have no more juicy and turning hard.
-
Tuna Steak With Green Pepper Corn Sauce
Tuna Steak With Green Pepper Corn SauceMATERIALS – Serving for 1
Sliced thick tuna fillet: 150gr
Potato: 300gr
Asparagus: 50gr
Baby carrot: 80gr
Demiglace powder:1tsp
Red wine: 30ml
Shallot: 20gr
Stock: 50ml
Green pepper corn: 20gr
Unsalted butter: 30 gr
Salt and pepper: 1 tsp
Whipping cream: 1blspHOW TO MAKE
Clean the skin of potato; boiled it into a pot until soft; using the mortar and pestle to mash the potato to smooth; with low heat, put potato and cream, a dash salt and pepper into a pot; using a wooden spoon to stir it till smooth.Sautee minced shallot, broken green pepper corn and butter in 1 small pot; then add red wine into pot and reduce a half ; add stock and demi-glace powder and stir well; simmer in more 10 minutes.Cut asparagus in 10cm length; clean with water baby carrot; blanch carrot and asparagus in boiled water; soak in ice water, drain them. Put a bit butter in a hot pan sautéed carrot and asparagus, seasoning with a bit salt and pepper.Tuna seasoning with salt and pepper, minced shallot; Put a bit oil in a hot pan ; fried fish until it golden brown of each face;; do not cook it too well, the fish have no more juicy and turning hard.
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