Zambucca Tuna Nibbles Recipe

SpotX Wild Foods Recipe from Steve Haddock
Prep:10 minutes Cook:3 minutes Difficulty:1
  • Tuna loin (albacore or yellowfin).
  • Soy sauce.
  • Virgin olive oil (try lemon-infused olive oil).
  • Salt and pepper to taste.
  • Lemon wedges.
  • Cut tuna loin into approximately 5cm strips, going with grain.
  • Heat hotplate to medium-hot heat.
  • Mix soy sauce and olive oil in ratio of approximately 4:1.
  • Dip tuna strips into mixture (can marinate 15-20 minutes).
  • Place on hotplate until just cooked through.
  • Serve off the plate as nibbles with pre-dinner rum and cokes.
  • Add salt and pepper and a squeeze of lemon to taste.

Tuna Many nations put a huge price on the meat of a number of tuna species, especially big-eye, yellowfin and bluefin tunas.
A single fish can fetch tens of thousands of dollars, particularly at Asian fish markets, if it’s handled correctly to ensure it arrives quickly and in prime condition.
The regard in which some tuna species are held has resulted in over-fishing throughout the Pacific, and in recent years yellowfin tuna especially have failed to reach New Zealand territorial waters in any numbers. A yellowfin or big-eye tuna is a prized catch, not only as a sportfish, but also for its eating qualities.

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