And whether you know that tuna still call "sea veal" for its gustatory qualities? Really, the fried tuna bears to boiled pork a strong resemblance, but at the same time it is more gentle, softer, is more juicy and quicker is preparing. In this recipe a classical garnish for fish - potatoes and also the green beans twisted in rolls by means of thinly cut bacon is used.
It is required to you
- For two portions:
- - 2-4 pieces of fresh-frozen fillet of a yellowfin tuna (in dependence about the size);
- - 3-4 potatoes of the average size;
- - 4-6 tomatoes of cherry or 1 soil tomato;
- - 150 g of green beans;
- - 4-6 lardons;
- - salt (to taste);
- - 2 tsps of lemon juice (not necessarily);
- - ground black and/or allspice (to taste);
- - greens for ornament (parsley, fennel, etc.);
- - vegetable oil for frying (not refined sunflower or olive).
Instruction
1. Get pieces of fish from the fridge and let's thaw at the room temperature. During this time prepare all the rest.
2. Carefully wash up and boil potatoes ""in a uniform"". Cool.
3. Boil green beans in a small amount of the added some salt water or on couple until ready.
4. Slightly fry thin pieces of bacon in a frying pan. Not to overdry, use average heating, otherwise bacon will break in attempt to twist it. Lay out on a plate, cool, remove with a napkin excess fat. Make rolls: collect on several pieces of haricot and wind them with bacon.
5. Rinse pieces of a tuna water, drain. Salt, pepper, sprinkle lemon juice. By means of a culinary brush oil vegetable. Let's stand 5 minutes.
6. Warm a frying pan. Put pieces of fish, fry from each party on 2-4 minutes (depending on desirable extent of pro-frying). Shift fish to plates. Before giving you can slice a tuna thin.
7. While the tuna is preparing, peel potatoes, cut pieces, salt and fry in a frying pan (with oil addition, it is better sunflower). Lay out in a plate. Nearby lay out rolls from haricot and bacon.
8. Wash up and drain greens and tomatoes. If you use cherry, they can be cut in half or to give entirely; if usual tomato is used, then cut it thin semi-ringlets and beautifully lay on a plate. A part of greens small cut and strew all dish. In addition decorate with the remained small beautiful branches.