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Bluefin Tuna Wrapped In Anchovies With Gerry
Ingredients
- 1 piece center-cut bluefin tuna - (4-ounce) (2" by 2" by 1 1/2"
- 1 tsp grapeseed oil
- 1/2 tsp finely-chopped garlic
- 1/2 tsp finely-chopped shallot
- 1/2 tsp coarsely-minced fresh rosemary Coarse salt to taste Freshly-grnd black pepper to taste
- 1/4 tsp best-quality sherry-wine vinegar
- 1 1/2 Tbsp. extra-virgin extra virgin olive oil
- 16 x white anchovy fillets (from a jar) patted dry
- 1 Tbsp. aged balsamic vinegar (preferably 25 years old)
- 1/2 tsp gray sea salt
Directions
- Cut tuna in half horizontally. Each half should measure 2 by 2 by 3/4 inches. Cut each piece in half. Cut each of the four strips into quarters (you will have sixteen small cubes). Cover tuna with plastic wrap, and chill.
- In a small nonstick saute/fry pan, heat grapeseed oil over medium-high heat. Add in garlic, and saute/fry till golden. Remove saute/fry pan from heat, and add in shallot and rosemary. Season with salt and pepper. Add in sherry-wine vinegar and extra virgin olive oil; stir to combine. Transfer to a shallow dish, and chill for 2 to 3 min. Add in anchovies, and stir to coat proportionately. Chill for at least 3 hrs and preferably overnight.
- Wrap each cube of tuna with an anchovy, and skewer where the tail and the head of the anchovy meet. Place in the marinade, and turn to coat. Transfer to a platter, and serve with a drop of balsamic vinegar next to each skewer and a few grains of gray salt sprinkled over each piece of fish.
- This recipe yields 16 pcs.
- Yield: 16 pcs
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