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Atún con Mojo Rojo | Canarian Tuna Steaks
(0)
35 min
Quick
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Ein kanarischer Klassiker für Feinschmecker: Saftige, scharf angebratene Thunfischsteaks (medium-rare) treffen auf würzig-aromatische Mojo Rojo mit feiner Rauchnote und traditionelle Papas Arrugadas mit zarter Salzkruste. Ein sonniges spanisches Herbstgericht voller Aromen, in nur 35 Minuten zubereitet.
Ingredients
Preparation method
Cook Papas Arrugadas (Canarian wrinkled potatoes)
Thoroughly wash the small, waxy potatoes (leave the skin on). Place them in a pot and cover with just enough water to barely submerge the potatoes.
Add the sea salt (approx. 40 g) to the water. Bring to a boil and cook over medium heat for about 20 minutes until the potatoes are tender.
Drain the remaining cooking water completely. Return the pot with the potatoes to the still-warm stovetop and let the steam evaporate over low heat for 2–3 minutes, swirling occasionally, until the characteristic white salt crust forms and the skin wrinkles.
Chef's tip
Tuna should never be cooked all the way through – with fresh, sashimi/steak-grade tuna, a pink center ensures maximum juiciness and incomparable flavor.
Covered with a little olive oil in a screw-top jar, the Mojo Rojo easily keeps in the refrigerator for up to 1 week and also pairs wonderfully with grilled vegetables or fresh baguette.
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