Time for tuna – A Saturday surprise

25 Jun

I’ve always been told that you must always have at least 3 types of persons as friends, it doesn’t matter where you live: the Sheriff (Police Chief??), a lawyer and a physician. Last Saturday I became sure you have to add a fourth one to the list, a fisherman.

As I got home from my Porto Alegre adventure I found 2 whole tunas on my yard. Yes, that’s right, a friend, who happens to be a fisherman, had passed by and literally dropped 2 whole tunas on my frontyard (since I was not home yet he simply left the fish on the lawn).

The fish were, Katsuwonus pelamis, a medium-sized Scombridae, also known as striped tuna or oceanic “bonito”, which grows up to 1 m long.

The largest world consumers of skipjacks are the Japanese, who use them to prepare “dashi” (a fish stock) based on “katsuobushi” (or dried “katsuo”, as the fish is known in Japan).

Slicing fresh tuna

Slicing fresh tuna

As I wanted to take advantage of the freshness of this wonderful fish I decided to clean and slice one of them immediately, leaving some pieces on the fridge for a Sunday lunch. The other one was frozen whole for future use.

Grilling the tuna on wood charcoal

Grilling the tuna on wood charcoal - the 3 pieces on the right were also brushed with soy sauce

It took no longer than a couple of minutes to have the slices juicy and ready to eat, served with an aragula salad with sliced parmigiano-reggiano (not the Italian one, but a very good product I bought in Uruguay) and gorgonzola cheese. They were brushed with olive oil and lightly seasoned with salt and pepper right before grilling on wood charcoal.

Since I’m a lawyer myself, I had only to invite some physicians to join my family for lunch. Next time I’ll have to invite the Sheriff.

Grilled tuna

Grilled tuna

Bonito Flakes on Foodista
Grilled tuna on Foodista

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