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Loin of bonito

Bonito loins with Padrón peppers and whole onions

Although I have already offered you several recipes for bonito, I do not want to end the season of this wonderful fish, without giving you a new delight of “tuna loins with Padrón peppers and whole onions”, which is worth doing for its ease and because this Part of the bonito is exceptionally tasty and a truly sumptuous dish, as well as cheap. I believe that there are 5 or 6 products of our land (artichokes, green asparagus, sardines, lentils and black pudding), and among them the bonito, which are very little valued for their excellent quality and dietary properties. .

This beautiful is accompanied by the quintessential Galician product: Padrón peppers, those dwarf peppers, which are characterized by the softness of their intense flavor (if they don’t bite) and unmatched taste, especially to accompany meat and fish.

When I think about why I decided to make this dish, it comes to my mind that most of the virtues and defects of the human being are transferred to the kitchen. I consider myself a tolerant and unfriendly person, at the same time that, sometimes, I show myself a fixed gear as regards certain values, which when transferred to the kitchen have a lot to do with the quality of food products. One of them is “bonito del norte”, which has to be from the north and if I don’t resist buying it. So it happened that while I was at the supermarket, I went to the fish shop and was surprised by how cheap and fresh some loins of bonito looked; my question, which was totally predictable for me, was: “where is the bonito from?”, to which the fishmonger replied: “here it says that from southern Italy”; Enough response to banish any possible interest, because, as I just mentioned, for me the bonito is either “from the north” or lacks any solvency. Suddenly the little light turned on and I thought that those loins had a great look and also Italy was one of my favorite countries, and its kitchen I do not tell you … so, neither short nor lazy, I bought that appetizing loin, which I cooked with some Padrón peppers to give them an autochthonous character, and some French onions to reinforce their internationality. The success of the succulent dish I made was resounding. And the corollary of this purchase was that in the kitchen we should not banish anything (the same as in life) and I am sure that even the books on home economics of our grandmothers (those that seem so ridiculous today) would consider a magnificent idea to make it cheaper the costs of domestic purchases and incidentally act more openly and creatively.


a loin of bonito

8 or 9 French onions or chives

2 garlic cloves, rolled

a dl. of oil

a tablespoon of flour or cornstarch

a glass of white wine or a solera

a saffron envelope

some bay leaves

Salt and pepper to taste


1. Sauté the bonito in very hot oil so that it will brown quickly and thus we will seal the fish so that it does not lose juiciness:

2. We remove the fish and prepare the sauce:

3. Pour in the frying oil the bonito, the chives, the garlic, the padrón peppers and the bay leaf and cook it over low heat until everything is golden brown:

4. When everything is cooked, we add a tablespoon of flour or cornstarch to thicken the sauce, dissolving the flour in the oil, which you already know does not make lumps, and immediately the glass of wine, saffron, salt and if you like pepper, add a little. You can remove the onions while you stir the sauce so that they do not break:

5. We put the bonito back into the saucepan and cook for about five minutes with the lid on:

6. There you have the great result of a dish that with small fried potatoes (“patacolos”) will make a party dish:

7. And in the two photos below I show you the open tuna so that you can see the juiciness of this tuna, a fish that is usually served to us always dry due to overcooking, or poor cooking.

I have to admit that the beautiful Italian was a success.


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