Tuna with tamarind sauce, sweet and sour dish
Ingredients for 3-6 people:
1kg fresh tuna
450g fresh pupunha palm heart in spaghetti
120g peeled cucumber
120g peeled turnip
Col 3 tablespoon dark sesame oil
2 spoon grated ginger soup
2 tomatoes cut into small cubes without seeds
250g finely sliced chard
300g bean sprouts
120g roasted peanuts
120g white and black sesame to bread tuna
Tamarind sauce:
200g tamarind paste
200g brown sugar
2 teaspoons pepperoni pepper
100ml shoyu light
100ml rice vinegar
650ml vegetable broth (1 carrot, 1 celery stalk, 1 onion, 1 leek, 1/4 cup dry white wine, parsley, thyme, 1/2 tablespoon salt, 800ml water)
salt to taste
Mix cucumber and turnip:
225g sugar
450 water
150ml vinegar
Start by preparing the vegetable broth: sauté vegetables, herbs, add wine, water, salt. Cover the pressure cooker and after pressing the pressure count for 15 min. Strain and reserve. Remove the pupunha palm from the glass, discard the water, wash, drain and reserve.
Slice the cucumber and turnip long into the mandolin (or grate it). Place in a bowl. Place water, sugar and vinegar in a pan. As soon as the sugar has melted, remove from the heat and place this mixture over the turnip and cucumber. Reserve. Cut the tuna lengthwise to obtain a very regular piece. Cut the slices. On a baking sheet place white and black sesame. Tighten the slices tightly so they are covered with sesame. Reserve in the refrigerator.
Make the sauce by mixing all ingredients in a bowl and reserve. In a large saucepan place the sesame oil and add the grated ginger. Stir, add the pupunha palm, chard and bean sprouts. Add the reserved cold sauce, stir, lower the heat and leave on low heat until the bean sprouts wither. Turn off the fire. Set the salt. Drain the turnip / cucumber. Reserve. Heat a non-stick frying pan, fry the tuna slices 2 min on each side and turn to fry on all sides. To slice.
Pancake
Ingredients for 35 3cm diameter blinis:
1 cup (125g) wheat flour
1/2 teaspoon salt
1/2 teaspoon baking powder
2 whole eggs, beaten on the fork
1/3 cup of milk
oil to grease the pan
Place flour, yeast and salt in a bowl. Open a hole in the middle and place the beaten eggs and milk. Stir well with a fouet until smooth. Place a spoon of oil in a non-stick frying pan and remove the excess with paper towels. Keep the heat medium / low. Put spoonfuls of dough in the pan and leave until golden brown. Pass the paper with oil each time it is going to continue frying so as not to stick. Serve at room temperature. It can be done in advance (up to 2 days) and stored in a zip or tuperware bag in the refrigerator.
Very delicious.....