We usually honor numerous ingredients on your International Day. Yes we know !!!, we are not very original in that because it is enough to google it and find infinity of content about it, taking advantage of this occasion or special day.
Our goal is not only to pay tribute, but to offer an even more special touch, trying to turn that ingredient or day into an opportunity to learn more about it or offer another way to elaborate, think or consider that Day or Ingredient.
On this occasion and with the good work of Nihonbashi Atelier’s cuisine, we share today, May 2, International Tuna Day, this Katsuo recipe made with a line of our extra virgin olive oil that surely is not familiar to you, This is Green Gold COCINA range extra virgin olive oil (70% Picual variety and 30% Arbequina variety).
Brief notes about the Katsuo
Skipjack, Katsuo, Tongkol, Balaya, Ocean Tuna, or Arctic Tuna is a fish from the Scommbid subfamily, but unlike bluefin tuna or yellowfin tuna (also Scombrids), it is not included in the genus of tuna.
In this classification there are differences in criteria, even including this Katsuo in a different subfamily, the «katsuwonidae«. This is only relevant when it comes to knowing what is being purchased. It is important to know the origin of what we buy (whether it is an extractive or farmed fishery), the average market price of the specimens, in what season the fishing is carried out, etc. Knowing this information about the origin and classification of what becomes part of our diet, allows us to acquire products with more criteria and knowledge, apart from the immediate nutritional benefit (the more information we have on the origin and quality of what we buy, the greater the benefit that we contribute to our health).
Something to take into account, in addition to the above, are the organoleptic properties that, in the case of the aforementioned fish, these are very similar.
In Tokyo today the price is more affordable and is in the high season, so if we add the characteristic of the fishing methodology (extractive) we will also find the advantage that the loins and the rest of the product / animal are in perfect state.
To make this recipe for tuna with onions and olive oil from Green Gold, our colleagues from Nihonbashi Atelier decided to buy the fish tenderloin at the Tsukiji fish market, which has almost disappeared; a place that long ago became the largest fish market in the world. Due to its proximity and the treatment they maintain with the people who sell it to them, an aspect of crucial importance when you want to purchase products of the highest quality and at the best price.
Intake of Onion Tuna (Katsuo) in Japan and its adaptation to the Mediterranean diet
In Japan, the most frequent, if not almost all, is the raw consumption of Katsuo, either in sushi or sashimi.
It is possible to adapt this recipe to the Mediterranean diet and offer this dish a very special touch, without losing flavor or nutritional support.
Below we offer you the recipe made with the COCINA olive oils range that we have mentioned; It is a fantastic olive oil, a soft but full-bodied extra virgin olive oil, a Picual and Arbequina blend that offers these types of dishes a balanced background.
Ingredients to prepare the Katsuo Onion Tuna Recipe for 4 people
- 600 grams of Katsuo tenderloin (replaceable by any other in its family)
- 5 white onions
- 40 ml of Green Gold COCINA olive oil (picual and arbequina)
- 1 glass of sake (you can also use cava or white wine instead)
- ½ glass of apple cider vinegar or similar
- 10 strands saffron
- 1 teaspoon of cumin
- 4 bay leaves
- chopped chives
Preparation of the recipe for Onion Tuna (“Encebollado”)
- We start by cutting the onions into “juliana” (julienne) strips and toasting them in the pan over high heat with the 40ml of olive oil.
- We stir for approximately 5 minutes, until the onion gets a golden appearance without being softened (it is preferable that it keep part of its hardness).
- We salt to taste and lower the heat to a minimum.
- While the onion is on the fire, cut the tuna into pieces of about 5cm. in diameter and about 3cm. thick.
- As the frying pan is still on the fire we prepare what will be the soul of this preparation. In a pyrex container or in a large cup, put all the spices, saffron, cumin and bay leaf. We mix it with boiling water (about 40cl.); Cover and let stand while the onion preparation lasts (about 20 more minutes).
- When the onion is poached, during the resting time that we have been removing it, we pour this tea into the pan, along with the glass of sake (it can be any white wine or cava that you have open in the fridge, try to make it a wine or sake that you like to drink) and half a glass of vinegar. * In the ingredients we have indicated apple cider vinegar or similar, but for cooking N. Atelier’s companions usually use a mixture of vinegars based on 2 parts apple cider vinegar, 2 parts of rice vinegar and half part of balsamic vinegar of Modena. This mixture is very well balanced for use in cooking.
- We let reduce the onion together with these added liquids.
- The end result should be creamy with some broth next to the onion.
- When it acquires the consistency and liquid of our preference (we recommend approximately half an hour of reduction over low heat), we add the tuna tacos – which we will have previously salted (10min before) – to the pan and cover it, leaving it on low heat for 3 minutes and a half approximately.
- It is time to uncover and remove from the heat, plating and decorating with chives and of course, with a splash of extra virgin olive oil.
We will keep launching and very soon! more recipes on the blog, so stay tuned!
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