Nogada Tuna
By: Juan Sanguino C...
Published: Thursday, February 11, 2010 - 4:26pm

Ingredients




800 grs. loin of clean tuna
100 grs. peeled walnuts
1 dl. broth of fish
5 grs. white pepper
100 grs. onion
5 grs. sesame grinding
5 threads of saffron
5 grs. ground cumin
1 dl. olive oil
salt
parsley

Preparation

1 Put to macerate the tuna loins with salt and pepper during an hour. 2 Pell and slice the onion 3 In a casserole to fire with oil add the onion for frying and once fried put the tuna loins giving them the round. 4 Make a minced of walnuts and parsley, crush with broth and add to the fish. 5 Cover the pan and leave it to a boil for, finally, add saffron, cumin, sesame seeds and salt. 6 We must ensure that the tuna do not pass cooking since it would be very dry.

About


Recipe of mudejar gastronomy, the cook practiced by the hispano-Muslims living in the territory of christian kings, toward the 12th century result of the mishmash of the inheritance culinary Arab, Jewish and Christian that developed in Spain and Portugal.