Marinated Little Tuna with Citrus Fruits.
Caught at dawn, by mistake while attempting to catch something else, it ended up from the sea to my kitchen.
I prepared this appetizer, very easy to make, and suitable for lovers of marinated fish.
When in Sicily they were eating raw fish, the Japanese hadn’t even imagined it yet…
Check out the video of this recipe as well, you will also see the filleting with all its steps.
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- Difficulty: Easy
- Cost: Very cheap
- Rest time: 40 Minutes
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
- Energy 313.45 (Kcal)
- Carbohydrates 6.89 (g) of which sugars 4.40 (g)
- Proteins 33.74 (g)
- Fat 16.86 (g) of which saturated 5.70 (g)of which unsaturated 7.08 (g)
- Fibers 2.05 (g)
- Sodium 451.71 (mg)
Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
let’s go shopping
- 1.76 lbs tuna (little tuna)
- 2 clementines, fresh (juice)
- 1 orange (juice)
- 1 lemon (juice)
- 2 leaves bay leaf
- 0.7 oz soy sauce (reduced)
- to taste strawberry topping
- 10.58 oz fennel (julienne)
- to taste extra virgin olive oil (blend oil and parsley.)
- to taste sugar
- salt
- to taste pepper
watch out for your health
Tools
What we need to make the
- Knife
- Cutting Board
- Juicer
- Bowl
Preparation of Marinated Little Tuna with Citrus Fruits
First
The fish we will use must be blast-frozen.
Let’s start by cleaning its entrails.
Then we fillet it.
For this, I recommend watching the video, which explains all the steps, or have it filleted by the fishmonger.
After finishing this operation, cut thin slices from each fillet, and set aside.
Let’s prepare the marinade:
Using the juicer, squeeze all the citrus fruits, remove the seeds and transfer them to a small bowl.
Add the broken bay leaf,
2 tablespoons of extra virgin olive oil, salt and pepper to your taste, and 2 teaspoons of sugar. (you can replace with erythritol or stevia)
Mix well, and immerse the fish slices.
Marinate for 30 minutes.
Prepare for plating, which must occur just before bringing the dish to the table:
Slice the fennel into julienne and place it over the marinated fish. Finally, decorate with soy and strawberry reductions, and parsley oil.
You can replace the reductions with balsamic vinegar glaze.
Here is the Marinated Little Tuna with Citrus Fruits ready
storage.
This dish is best eaten immediately, at most covered with plastic wrap, you can keep it in the fridge for 1 day, but before consuming it, you must leave it at room temperature for 30 minutes.
Marinated Little Tuna with Citrus Fruits
can I use other fish?
Yes, provided they are blast-frozen.
