Salt tuna. Recipe
I think I've ever talked about my fishmonger, the red-haired man from Cádiz, who even though he doesn't ship tuna from Barbate, sells one that isn't bad either, that's why I bought a fantastic piece, with which I was able to cook this tuna with salt.
Cooking with salt, as in papillote or steamed, allows us to appreciate the flavor of the tuna without any added garnish, simply enjoy the flavor of the tuna.
600 grams of fresh tuna in a taco, olive oil, pepper, coarse salt, 6 tablespoons of mayonnaise, 1 creamy natural yogurt, chives.
We clean the tuna and remove the skin and bones. We season it with pepper and place it in a deep container, spread it with oil and let it marinate in the fridge for 12 hours, we will keep it covered.
We preheat the oven to 200º.
In a baking dish we put a background of coarse salt, sprinkle with a little water and put the piece of tuna on top, cover it with more salt, forming a layer and sprinkle it with water, with this we get the salt to stay hard, forming a compact crust.
We put in the oven and cook for 30 minutes.
In a bowl, mix the mayonnaise, the yogurt, the finely chopped chives and a pinch of ground pepper.
Preparation time | 10 minutes Standing time | 12 hours Cooking time | 30 minutes Difficulty | Half
We remove the salt from the tuna, scraping the salt that sticks to the meat. We cut it into thin slices. We will serve accompanied with the sauce.
We can start the oven a little earlier to roast some potatoes that we can also serve with the salt tuna.