Nogada Tuna

Photo: Juan Sanguino Collado

Ingredients

800 grs. loin of clean tuna

100 grs. peeled walnuts

1 dl. broth of fish

5 grs. white pepper

100 grs. onion

5 grs. sesame grinding

5 threads of saffron

Preparation

Put to macerate the tuna loins with salt and pepper during an hour.

Pell and slice the onion

In a casserole to fire with oil add the onion for frying and once fried put the tuna loins giving them the round.

Make a minced of walnuts and parsley, crush with broth and add to the fish.

Cover the pan and leave it to a boil for, finally, add saffron, cumin, sesame seeds and salt.

We must ensure that the tuna do not pass cooking since it would be very dry.

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About

Recipe of mudejar gastronomy, the cook practiced by the hispano-Muslims living in the territory of christian kings, toward the 12th century result of the mishmash of the inheritance culinary Arab, Jewish and Christian that developed in Spain and Portugal.