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Almond-Crusted Seared Tuna on Ginger Mashed Butternut Squash

Preparation time: 30 min
Cooking time: 1 h 25
Servings: 4

Mashed butternut squash
– 1 large butternut squash
– 45 ml (3 tablespoons) butter
– 15 ml (1 tablespoon) fresh ginger, grated
– 1 pinch nutmeg
– Salt and pepper

Almond-crusted seared tuna
– 1 egg
– 250 ml (1 cup) ground almonds
– 20 ml (4 teaspoons) ground ginger
– 4 tuna steaks, about 2.5-cm (1-inch) thick
– Olive oil
– 4 sprigs fresh chives, for garnish

Basil emulsion
– 60 ml (1/4 cup) fresh basil, chopped
– 60 ml (1/4 cup) olive oil
– 5 ml (1 teaspoon) white wine vinegar
– 60 ml (1/4 cup) water

Preparation

Mashed butternut squash
1. Preheat the oven to 180 °C (350 °F).

2. Cut the squash in half lengthwise and remove the seeds. Place the squash halves on the baking sheet, cut side down. Bake for about 1 hour, depending on size. Let cool. Remove the flesh with a spoon and mash with the butter, ginger and nutmeg. Season with salt and pepper. Set aside.

Almond-crusted seared tuna
1. In a shallow dish, lightly beat the egg. In another dish, combine the almonds and ginger. Dip the tuna steaks in the egg, then coat with the almond mixture.

2. In a skillet, grill the tuna in the oil until the crust is golden brown on both sides. The inside should still remain rare.

Basil emulsion
1. In a blender, purée all the ingredients until smooth.

2. To serve, garnish the center of each plate with mashed butternut squash. Place the tuna on an angle on the mashed squash. Drizzle the basil emulsion around the tuna. Garnish with chives.

* Taken from: http://www.ricardocuisine.com

May 23, 2019

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