Skipjack tuna neck salad with red wine reduction
- Time: 1 hour
Where
Recipe courtesy of the Casa Seín restaurant (Ribadedeva).
Ingredients
- Salad:
1 lettuce
1 onion
1 tomato
1 piece of bonito fillet
30 g walnuts
5 ml extra virgin olive oil
2 g flaked salt
2 tablespoons of white sugar - Reduction:
2 glasses of red wine
1 tablespoon of sugar
1 pinch of salt
Preparation
- Bonito:
Cook the bonito neck for 20 minutes.
Leave it to cool, clean it and slice it thinly.
Place the bonito in a jar and cover it with extra virgin olive oil.
Seal the jar tightly and cook it in a bain-marie for 45 minutes.
Leave to cool and set aside. - Reduction:
In a frying pan or saucepan, add the two glasses of red wine, a tablespoon of sugar and a pinch of salt.
Leave to reduce over a low heat for 30 minutes.
Leave to cool, then transfer the reduction to a sauce bottle for serving. - Caramelised onion:
Sauté the onion in plenty of olive oil.
Add a tablespoon of sugar and cook for a further 10 minutes. - Salad:
Wash the lettuce and tomato. Cut the lettuce into julienne strips and dice the tomato.
Place the caramelised onion on a plate as a base. Add the lettuce and tomatoes on top, followed by the sliced bonito and the shelled walnuts.
Finally, dress with the red wine reduction, a dash of extra virgin olive oil and flaked salt.
- Tip: it is best to use fresh skipjack tuna neck, but if this is not available because it is out of season, you can substitute tinned skipjack tuna neck.