1. Inhalt
  2. Navigation
  3. Weitere Inhalte
  4. Metanavigation
  5. Suche
  6. Choose from 30 Languages

Fish and Seafood

Seared tuna with bean puree and oven dried tomatoes

Chris Ferrugia’s slow food emporium in Valletta is called Ambrosia (137 Archbishop Street, Valletta, 2122 5923) and it's a great place to enjoy Mediterranean comfort food.

default

Tuna

Sear 4 thick slices of tuna in a very hot pan with a little olive oil. Take out of pan still under-cooked and moist.

Put a layer of bean puree on each slice; place the oven-dried tomatoes and sprinkle with cumin and parmegianno crumble

Finish at the last minute by placing under a hot grill till golden brown.

Serve on a salad of rukola and mixed herbs dress with salsa verde

Bean Puree:

1-tablespoon garlic
1 table olive oil
Seasoning salt and pepper
300grm dried broad beans cooked till soft

All mashed together

Cumin Crumble

6 slices of white bread preferably 2 days old
1 tablespoon freshly ground cumin
1tbl spoon extra virgin olive oil
2 tablespoons of parmeggiano

Mix all ingredients in a blender

Oven Dried Tomatoes:
4 large beef tomatoes
2tbl spoon s rock salt
2-table spoons demerera sugar
2tbl spoons olive oil

Blanch 4 large tomatoes and refresh in very cold water, peel and quarter
Take away seed and lay in a non-stick dish.
Sprinkle with salt and sugar mix. Cover with olive oil and place in a warm over for aprox 2hrs till tomatoes start to dry

Salsa Verde

Blanch a selection of herbs, basil parsley mint coriander and refresh.
Put in a bowl and hand blend add a few drops of lemon juice before using.

a la carte thunfisch 03.11.2005