{"id":3254,"date":"2020-05-02T13:10:21","date_gmt":"2020-05-02T11:10:21","guid":{"rendered":"https:\/\/ggoliveoilcompany.com\/onion-tuna-recipe-with-extra-virgin-olive-oil\/"},"modified":"2020-05-19T11:02:18","modified_gmt":"2020-05-19T09:02:18","slug":"onion-tuna-recipe-with-extra-virgin-olive-oil","status":"publish","type":"post","link":"https:\/\/ggoliveoilcompany.com\/en\/onion-tuna-recipe-with-extra-virgin-olive-oil\/","title":{"rendered":"Onion Tuna Recipe with Extra Virgin Olive Oil"},"content":{"rendered":"\n

We usually honor numerous ingredients on your International Day<\/strong>. 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.<\/span><\/p>\n\n\n\n

Our goal<\/strong> is not only to pay tribute<\/strong>, but to offer an even more special touch<\/strong>, trying to turn that ingredient or day into an opportunity to learn more<\/strong> about it or offer another way to elaborate, think or consider that Day or Ingredient.<\/span><\/p>\n\n\n\n

On this occasion and with the good work of Nihonbashi Atelier’s cuisine<\/strong>, 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<\/strong><\/a> and 30% Arbequina<\/strong> variety).<\/span><\/p>\n\n\n\n

\n\n\n\n
\"Green<\/figure>\n\n\n\n

Brief notes about the Katsuo<\/strong><\/h2>\n\n\n\n

Skipjack, Katsuo, Tongkol, Balaya, Ocean Tuna, or Arctic Tuna<\/strong> 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.<\/span><\/p>\n\n\n\n

In this classification there are differences in criteria, even including this Katsuo in a different subfamily, the \u00abkatsuwonidae<\/strong>\u00ab. This is only relevant when it comes to knowing what is being purchased. It is important to know the origin of what we buy<\/strong> (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<\/strong> 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<\/strong>).<\/span><\/p>\n\n\n\n

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.<\/p>\n\n\n\n

In Tokyo<\/strong> 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.<\/span><\/p>\n\n\n\n

To make this recipe for tuna with onions and olive oil from Green Gold<\/strong>, our colleagues from Nihonbashi Atelier<\/strong> 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.<\/span><\/p>\n\n\n\n

\n\n\n\n
\"Tuna\"<\/figure>\n\n\n\n

Intake of Onion Tuna (Katsuo) in Japan and its adaptation to the Mediterranean diet<\/strong><\/h2><\/h3>\n\n\n\n

In Japan<\/strong>, the most frequent, if not almost all, is the raw<\/strong> consumption of Katsuo, either in sushi or sashimi<\/strong>.<\/span><\/p>\n\n\n\n

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.<\/p>\n\n\n\n

Below we offer you the recipe made with the COCINA olive<\/strong> 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.<\/p>\n\n\n\n

Ingredients to prepare the Katsuo Onion Tuna Recipe for 4 people<\/strong><\/h2><\/h4>\n\n\n\n