Chorizo / Tuna Surf and Turf skewersMonday October 15th, 2012
I created this recipe a few weeks ago. I organised a food and wine matching event for work, at
- 300gr fresh tuna (for a starter. If you are making a main course, use 450g)
- 1/2 chorizo, soft or strong, depending on your taste…
- Marinade: 1 tbsp coriander seeds, 1 tbsp balsamic vinegar, 1 tbsp olive oil, 1 tbsp tomato concentrate.
- Tomato sauce: 2 tomatoes, 1 onion, 1 glove of garlic, ½ teaspoon paprika, ½ teaspoon caster sugar, to taste: Espelette chilly, tobasco.
How to proceed:
- Cut tuna in small cubes (approx. 4 cm in size). You will need 4 pieces per person.
- Mix together the ingredients of the marinade, use to cover all the tuna, leave in the fridge for 15-20 minutes.
- Take off the skin from the chorizo and cut in 1cm slices in order to have 2 pieces per person.
- Prepare the tomato sauce. Fry the chopped onion in a saucepan with a bit of olive oil. Add the chopped garlic, some pepper, salt, paprika, tobasco and Espelette chilli.
- Peel and chop the tomatoes, add to the sauce. Using a blender, puree the mixture.
- Make the skewers, using two pieces of tuna and 1 piece of chorizo for each skewer (there will be 2 mini skewers/person).
- Using a plancha, or a suacepan if you do not have any, cook the skewers in each side (3 to 4 minutes). The tuna must remain partly uncooked in the center.
- Serve with the spicy tomato sauce.
Bon appétit !
This recipe has quite a high content of saturated fat. This is due to the chorizo. Therefore I would recomment to serve it either in small portions as a starter, or as a main course but with only a light salad on the side.
Be careful not to salt the skewers as chorizo is already very salty…
This recipe is good for the environement as long as you respect two things:
- First of all, using white tuna (albacore or Germond) and not red tuna, which is an endangered species.
- Second, using tomatoes grown locally and in season. Why is that? Because if you use tomatoes that have grown out of season in greenhouses, then the carbon emissions of your dish will increase by two folds… So please avoid these England or Netherland tomatoes that have grown in a fossile energy-demanding artifcial environment, and which are absolutely tasteless… If you do not have access to fresh locally grown tomatoes, then either use tinned tomatoes or try to be creative by using some other ingredients (an onion or a parsnip-based sauce for example…). And please share, let me know how it works!
A fruit-driven wine, with some spicy notes and some very supple tannins, will be the perfect match for this recipe that combines the strength of the chorizo and the delicacy of tuna. I recommend the Côtes du Rhône red Château Saint Roch, made by Eve Brunel.