Red tuna

Got 2 pieces of red tuna from fisherman in Rovinj, Croatia, just caught a few hours ago. It is a relatively small tuna at 40kg.

red tuna

After removing skin and stomach lining, they are portioned to serve in various ways.

red tuna belly

1. Sushi - fresh and crunchy

tuna sushi

2. Seared outside - good contrast of taste of cooked tuna and raw middle.

seared tuna belly

3. Seared with ginger and carrot, add cream, soy sauce and coriander to make a sauce.

tuna in carrot coriander cream sauce

4. Confit in preserving jars, salt at 1.5% salt, packed tightly with carrot, ginger and garlic, fill with olive oil. Cook in hot water bath for 15 minutes at 200˚C, then 3 hours at 75˚C. I keep them in the freezer for long storage.

tuna salted with 1.5% salt

tuna confit in olive oil with ginger, garlic, black pepper and carrot