Tuna, six recipes for cooking and storing it on a boat

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You’re on a cruise, you’ve decided to drop your lines, and suddenly a nice tuna takes the bait. Once you have pulled it aboard (and made sure it is not a small bluefin tuna, a protected species), here are six recipes for cooking and storing it on a boat.

1st plate

Appetizer: lay the fillets on the cutting board, skin side down, and cut slices, as thin as possible, at an angle; when the blade comes against the skin peel off the slice. Arrange on a plate and season with oil, lemon, salt, and pepper. A glass of white wine also fits. Garnish with capers/tomatoes/parsley or according to imagination and availability.

First: make a stew with the heads and bones (10′ max), a clove of garlic and a few slices of onion. Pour the broth into a pot, bring to a boil, and cook the noodles. Catch them and have them recover all the meat from heads and bones. Drain the pasta very al dente, leaving it a little brothy, add the meat offal and finish cooking in the pan. Serve with a drizzle of oil and parsley. Second: cut medallions about 1.5 cm thick from the fillets, to be cooked in a pan with a little olive oil, fairly high heat, but so that the inside of the meat remains pink, otherwise the fish becomes stodgy. A few sage leaves fit. Serve with a drizzle of raw oil, a little salt, pepper, and if there is also parsley.

The storage of leftover fish:

-Tried system: lay the two fillets (1 fish) in a baking dish, grease lightly, with salt and pepper, and bake. The cooking must be thorough, otherwise they will not last. Make a quick carpione: 2 cups vinegar, onion and garlic and boil for 3 minutes, let cool and pour over fillets. Occasionally turn them over to keep them moist. They can be kept, not refrigerated, for 2 to 3 days, and to eat them simply season them with a little oil, a few slices of tomato or lemon.

-unproven system: if the weather conditions are windy and sunny, cut the fillets into 5mm-thick slices, thread them on a thin thread or line with a sailing needle, and lay them out in a breezy position. At night cover them with foil against moisture. To consume them, season with oil and lemon.

Tuna burgers with avocado sauce

For 4 persons 800g. Of cleaned tuna, 150g. Tuscan bread, aromatic chopped sage and rosemary, garlic. olive oil, salt and pepper. For the sauce: 50g. olive oil, one avocado, tabasco, vinegar, salt and pepper.

Make thin slices with Tuscan bread, rub them with garlic, grease them with a drizzle of oil, and toast them in the oven (or in a pan if the boat does not have one). Meanwhile, chop the tuna with a knife, divide it into 4 equal portions and prepare 4 burgers to season with chopped sage and rosemary, salt, pepper and a drizzle of oil. Cook them over moderate heat on the hot pan 7 or 8 minutes per side.

In the meantime, prepare the sauce: peel the avocado, remove the pit, and blend half of it on low speed (a hand blender will do) along with oil, salt, pepper, a few drops of tabasco and a tablespoon of vinegar.

Bring the hot burgers, bread slices, avocado sauce and… to the table. enjoy!
After naturally uncorking a fresh bottle of young, dry-tasting white wine.

Spaghetti with fresh tuna and citrus fruits

Cut 600 g skinless tuna into small cubes, fry finely chopped onion in oil add tuna cubes and deglaze with white wine. After 5 minutes, add the juice of 1 lemon and 3 oranges, salt, and the washed and cut citrus peels into strips. Allow to dry a little and turn off after 5 minutes, the tuna should remain raw inside. Drain the spaghetti and toss it in the sauce pan,(since on a boat the stove is what it is you can also do the opposite, drain the spaghetti and put it back with the sauce in the pan). Use the cooking water if by chance it gets too dry, add raw oil, garnish with parsley to a few peels left aside.

Fresh tuna meatball appetizer

Very classic meatballs, only made with chopped tuna instead of ground meat: you knead by hand and well (the dough should be compact but soft) the tuna mush made with a knife and cutting board, with breadcrumbs (possibly stale breadcrumbs broken up by hand, not really reduced to a powder but rather real “breadcrumbs”), eggs, grated cheese (what you find on board, grana or pecorino indifferently) and a pinch of parsley, salting and peppering according to your taste. Then you make patties small enough to fit in the hollow of the palm of one hand and bake them in the oven until they are barely browned, taking advantage of a sized baking sheet with a sheet of baking paper as a base.

Tuna carpaccio with orange

There are those who do not like raw fish (abomination!) and so we think of them with a cooked appetizer as well. Take a piece of tenderloin, cut it into thin carpaccio (let the slices remain whole I recommend!). Squeeze half an orange, the other half to be peeled raw and cut first in half and then into thin slices. Separately heat the juice of the squeezed orange with 1 tablespoon of sifted flour, 1 teaspoon of butter and a pinch of Provence spices, turning well until a semi-liquid cream is obtained. Heat a nonstick frying pan without adding oil or anything else and once very hot lay first the orange slices turning them on both sides, then the carpaccio slices and immediately turn off the flame. Compose the dish with a round of orange cream and in the center lay a slice of seared tuna and half a slice of orange.

Tuna tartare appetizer

Take the best part of the tuna, “beat” it with a knife so as to obtain a tartare to be served simply dressed with a little oil and lemon and a pinch of salt. For greater aesthetic effect, place the tartare in a mold (a coffee cup is also fine) and then unmold on a serving platter perhaps garnishing with a fresh seasonal salad. Excellent appetizer, quick and sure to please. Serve with a chilled Champagne or a delicate white wine (Etna for example).

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