which literally means hot and cold.
So, in practice we will have a long thin rectangular parallelepiped of seared tuna, and then hot outside and raw and cold inside.
tasted this delicious dish in Polynesia, on my honeymoon.
Pause sighing.
The Polynesian cuisine is varied and interesting. Mixes French and Asian traditions as Polynesia was first a patron and then a French colony and the proximity the Asian continent has naturally attracted immigrants. It offers seafood of course, the best known of which is the poisson cru, a tuna tartare served with onions, peppers, coconut milk and sometimes shrimp in a coconut and many, many flowers to decorate. Sublime. The tuna is cooked to the lime marinade. If you've never tasted it, you can not understand what your eating on the veranda overlooking the lagoon, Polynesian, while the sun sends its last rays, the breeze began to lick the warm skin of a tiara and flowers sent from your hair where they you have made with little success to transform into a beautiful local girl, their flavor sweet and sensual ... if you've tried do not know what ...
island of Ta'ha I happily stayed at the resort, the Pirogue . Just eight bungalows and whole 'island for you.
managers, a Franco-Swiss couple relaxed, exciting cuisine, the best, for me, tasted on the entire archipelago.
The owner, who before opening the small resort with his wife ran a restaurant, guests will delight in the kitchen. The dish I most remained imprinted was just a chaud-froid of tuna but instead of the crisp crust, was spiced with herbs.
I know that many have the whim of raw fish: I eat it? I do not eat? It will be safe enough? We will comply with all rules of hygiene? Yes, at this moment I have a problem with tense hygiene maniacs. To you, therefore, hygienists never calm, I say that, like the Japanese restaurants with sushi and sashimi, you can freeze your tuna steak and kill the bacteria present, therefore, once thawed, you can pretend it's cool. Anyway, know that if you relax you can enjoy not only better this dish, but you and you are well people who endure them despite your delusions.
Ingredients for two persons:
A tuna steak up at least three fingers from which to derive the two boxes. The rest ... bho! Tell us a good sauce for pasta!
A handful of nuts to reduce grain
Hot pepper Extra virgin olive oil
Garlic, to taste Fresh basil
Preparation:
In a bowl, stir together the chopped nuts to your liking with a dose of chili powder and basil leaves broken hand.
Roll the tuna in blocks of grain, such as children a joyful a pool of mud and massage it so that the nut is stuck to the fish. Do not be afraid to use your hands, fingers and palms! You shall wash the later!
Heat oil in a frying pan, ceramic (two or three wires, the fish fry must not) with garlic, if you like. When you are sure that the pan is pretty hot, lay the parallelepiped for fifteen seconds, then turned and cooked on the other three sides.
You can serve the whole or cut into rectangular slices. I, personally, giving the guests the pleasure of sinking the knife over the crust, down to the soda fleshy tuna.
Bon appetit!
Francesca
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