This recipe is made with fish caught the day. You can make tuna or other fish that we caught. I've made with tuna, bonito, Surell, short-ams, and other fish. Is always very good. The photo was one of three spans tonyineta fished before Sant Carles de la Rapita.
- 1 tuna
- 1 tomato
- garlic and parsley (optional (pictured absence))
- Soy sauce
Clean tuna steaks and cut into two.
Remove all the thorns until fillets are both very clean. Then peel. To peel them is easier if we slitting the middle of the steak and divide in two, unfinished cut the skin. With your fingers, open the fillet like a book and see that the skin out alone.
Cut the fillets into cubes means of a cubic centimeter, approx.
We put on a plate and put asaonem well with salt and pepper.
Grated tomato on a dice and add the garlic and parsley (if you like it). Asaonem it again with salt and pepper. Add a few drops of soy sauce to give it a touch of Japanese sushi, but if we do not have, with a few drops of balsamic vinegar or simply with a few drops of lemon juice is also very good.
We water them well with olive oil, and we can already in the refrigerator. Serve chilly after one hour approx.
In emergency situations (such as when my children are hungry and do not want to wait for the time) put it in the freezer and then a few minutes at the table!