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Half an Hour to Preparing 5-Star Lemon pickled bonito (skipjack tuna)

Hoping to eat Lemon pickled bonito (skipjack tuna) a luxurious restaurant's, but for some causes are not able to go to restaurants. This site gonna help you with useful ways on producing a Lemon pickled bonito (skipjack tuna) like a famous chef made.

Lemon pickled bonito (skipjack tuna)

We hope you got insight from reading it, now let's go back to lemon pickled bonito (skipjack tuna) recipe. You can cook lemon pickled bonito (skipjack tuna) using 12 ingredients and 9 steps. Here is how you do that.

To make an unforgettable Lemon pickled bonito (skipjack tuna), below are the components needed:

  1. Get of bonito, in fillets.
  2. Provide of carrot, sliced.
  3. You need of onion, sliced.
  4. You need of garlic cloves.
  5. You need of lemon.
  6. Use of bay leaves.
  7. You need of white wine.
  8. You need of vinegar.
  9. Prepare of large glass water.
  10. Use of spoons olive oil.
  11. Prepare of sweet paprika.
  12. Provide of Salt and pepper.

After preparing the ingridients, next you are ready to cook your appetizing Lemon pickled bonito (skipjack tuna) by following the guidances below:

  1. Get all the ingredients together, wash and slice when necessary..
  2. Put the oil in the pan and quickly fry the tuna, side up, side down. Save on a plate..
  3. Put the carrots, onions, two slices of lemon and garlic cloves in the same pan over a moderate heat for 4-5 minutes, stirring all the time.
  4. Add the bayleaves and paprika and stir for another couple of minutes.
  5. Add the wine, vinagre, juice of remaing lemon and water, cover and leave over a low heat for 10 minutes.
  6. Add the tuna fillets and leave for another 5 minutes, this time without covering.
  7. Transfer the tuna fillets to a serving dish and put the heat up so as to reduce the sauce. Taste, and add salt and pepper and maybe a little bit of sugar (depends on vinagre and lemon acidity). Stir..
  8. Add liquid to the bowl. Serve and enjoy :-).
  9. Leftovers keep for up to a few days in the fridge. I added a few fresh coriander leaves and we had it cold with salad for dinner..

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Recipe : Lemon pickled bonito (skipjack tuna)

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