Sailing Tunny Boats
Sashimi Tuna Loin
Fresh King Prawns
Fresh Clams
Portuguese Cataplana
TUNA CATAPLANA
We think it's great to be able to include a traditional Portuguese recipe for tuna; after all there have been of tuna caught off their coast for hundreds of years; thank you Mr Lockley.
Mr Lockley from Lichfield in Staffordshire comments....."The choice of ingredients tends to be my favoured option although the dish is very versatile in as much that the tuna can be replaced or augmented with any firm textured fish, or a mixture of several, and prawns/clams could be added if available. Additionally chorizo / piri-piri can also be added if you require stronger /spicier flavours but care needs to be exercised to avoid overpowering the other ingredients".
Shopping
4 medium/large potatoes
1 onion (chopped)
4 tuna steaks (allow 1kg)
1 or 2 garlic cloves (chopped)
1 glass of dry white wine
250g smoked bacon lardons
4 tablespoons of olive oil
1 bell pepper
2 large ripe tomatoes
Bay leaves & parsley
Method
Boil the potatoes whole for 15/20 minutes (i.e. slightly under done), drain, then peel whilst hot and cut into thick slices - set aside and keep warm. In the meantime, slice the onion, chop the garlic and slice the pepper.
Gently sauté the onions, chopped garlic, pepper slices and bacon in the cataplana with four or five tablespoons of olive oil for 10 - 15 minutes.
Chop the tomatoes removing most of the seeds and maybe the skin.
Add a glass of dry white wine to the cataplana along with the tomatoes, bay leaf, sprig of parsley and the tuna steaks. Bring gently to the boil to let the flavours merge together then close the lid, reduce the heat, and simmer for 20 minutes stirring carefully 2 or 3 times.
Uncover, add the sliced potatoes and cook for a further 5 minutes to re-heat them, then garnish with chopped parsley and serve directly from the cataplana.
Buy Fresh Sashimi Grade Tuna Loin
