TUNA TAPAS
1/3 c. fresh bread crumbs
3 tbsp. plus 3/4 c. chicken stock
1/3 c. dry white wine
1 can (1/2 oz.) tuna water packed, drained
1 hard-boiled egg, chopped
1 raw egg, beaten
3 tbsp. minced parsley
1 lg. clove garlic, minced
1/4 tsp. salt
Pinch of pepper
2 tbsp. olive oil
In medium bowl, moisten bread crumbs with 3 tablespoons broth and 1 tablespoon wine; mix in tuna, hard-cooked egg, raw egg, parsley, garlic, salt and pepper.
Form tuna mixture into 1 1/2 inch balls and dust with flour. Heat oil in large skillet. Add tuna balls and saute over moderately high heat, turning until browned all over, about 15-20 minutes.
Add remaining 1/3 cup wine and 1/2 cup broth. Cover reduce heat, simmer 30 minutes, adding broth as needed. Serve hot from a chafing dish or at room temperature. These tapas are good made into large patties and served for lunch or dinner.Tapas recipes....easy ones only.?
Green Asparaguses with Fresh Salmon
This is an innovative tapa with fresh ingredients: salmon and green asparagus... Created by young Spanish chefs, this tapa recipe is targeted to those that don't want to miss the essence of Spanish cooking: Healthy and full of flavor!
Diners: 4
Difficulty: Intermediate
Preparation time: 40 minutes
Ingredients
24 green asparaguses
12 sheets of fresh salmon
7 oz. of butter
15 fl. oz of fish broth
Salt, pepper, parsley
Preparation
Peel the asparagus and cook them with water and salt, for 10 minutes. Drain them and let them cool down, wrap them in pairs with a salmon sheet, so that the tips are not covered, add some fish broth and bake them in the oven for 5 minutes.
Drain the broth and keep the asparagus warm, add the chopped parsley, some salt, pepper and butter mix together until whipped.
Place three bundles in each plate and season them with hot sauce.
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