Today’s recipe is a summer classic: White tuna with tomato.
You will see this recipe, it evokes memories of childhood, my days in the pool or in the field, with my parents and my brothers.
Also, it would be summer without a seasonal product such as bonito.
It is a blue fish, rich in omega 3 fatty acids, this acid helps to lower cholesterol and triglyceride levels in the blood. It also has vitamins B2, B3, B9 and B12, A and D, as well as potassium, phosphorus, magnesium and iron, in addition to iodine. As you can see it is a very healthy and nutritious fish.
Above all, do not confuse tuna with tuna, the differences are important both in its flavor and the origin of the pieces.
The recipe is very simple to make, ideal for beginners.
As always, I hope you like it.
Ingredients for tuna from the north with tomato
for 2 persons:
1/2 kg of albacore tuna that has had its fishbone removed and skin removed.
1 clove garlic
1 green pepper
1 can of 300 grs. crushed tomato, it will be richer with natural fried tomato, but it did not have.
Preparation of bonito from the north with tomato:
Cut the bonito into tacos more or less the same. We season. We put a jet of oil in a pan and fry the bonito, you just have to brown the outside and the inside has to be half raw. We remove the pieces and put it in a saucepan.
In the same pan where we have fried the bonito, add the garlic, onion and green pepper that we have previously cut into pieces. We season. We let it do very slowly and add the tomato can. We check for salt. We let it do it for about 5 minutes.
Add the sauce to the bonito, let it boil, once it has boiled, remove from the heat. With the residual heat of the sauce, the bonito is finished.
The secret of this dish is that the bonito does not have to be made much, because it remains very dry or dry.
Accompany this delicious recipe with a loaf of bread spread.