26.6.12

Saturday lunch

I love Saturdays! Every Saturday I wake up with a big smile on my face (when I'm not hungover - those mornings I wake up with a pout) because I know the weekend is starting. Sometimes, as you know, we go to the fish and fruit market in Piazzale Lagosta (Isola) to get our goodies, from that moment on, our tiny kitchen becomes an atelier, while G cooks the fish and tastes drinks the wine, I start setting the table, preparing salads, dressings, sauces, etc. to make our dish special.
You have already seen my tuna recipe, but this time we made some slight variations (like the black sesame seeds we got in Dubai) and we took better photos, so here it is for you:



Black Sesame Seared Tuna and Prawn with Chipotle Mayo 

(serves 2)
2 fresh tuna steaks
1/2 cup black sesame seeds
4 teaspoons of coarse salt
fresh ground black pepper
olive oil
balsamic vinegar
songino salad (lamb's lettuce)

2 big prawns
4 tablespoons of mayonnaise
1 tablespoon of Chipotle sauce (or 2, depending how spicy you like it) 

Prepare the plates: put some songino salad on a side of each plate, spray some oil and vinegar over it, decorate with 2 teaspoons of coarse salt on a side.  Take a smaller plate and place it on the other side.


In a small bowl mix the mayonnaise and the chipotle sauce until you get a smooth, uniform-colored sauce. Place 2-3 teaspoons of the sauce on a side of the small plate.
Cook the prawns in boiling water for about 2-3 minutes, let them cool for a bit before placing them in the small plate, sprinkle some sesame seeds over the plate.


Pour the sesame seeds in a flat surface. Brush the tuna steaks with olive oil, then press into the sesame seeds to coat. Heat a pan over high heat until very hot. Place steaks in the pan, and sear for about 50 seconds on each side. Serve them over the songino salad.


Wine advise: Franciacorta or Sauvignon Blanc from Trentino. 
Enjoy!


Oh! Almost forgot! We also got some spicy anchovies from the deli, they were a bit strong for my taste but G liked them and it was a good starter, next time we'll try to prepare them by ourselves!