First real experiment at cooking here. A tuna cut into steaks, fried in herby coconut oil and a green vegetable. Nice and simple. Tasty, but could do better. Couple of interesting things. The ginger here is SO much better. When you slice it, it sort of crunches and dissolves into watery bits, so juicy and wonderful. So many new herbs. I have no idea what they are, smell wonderful and change the cooking dramatically. Must stop myself putting all of them in.... I treated the tuna as if it were a salmon. Hmmn, mistake. Ive cooked tuna slices before, but not from a fish straight from the market weighing just over 1kg. They have sort of tubes of dark meat down each side, which arent very nice. Another time I will clean those out. It as if they have a powerful blood circulation system which would make sense in a pelagic fish - thoughts Peter? Mind you, the fishmonger cleaned it and chopped the head in half, which came with the liver. Which I ate. Of course. Delicious!
Posted on: Tue, 23 Dec 2014 12:50:13 +0000
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