{"id":12931,"date":"2020-03-27T09:28:22","date_gmt":"2020-03-27T09:28:22","guid":{"rendered":"https:\/\/kaptenmat.se\/?p=272"},"modified":"2024-01-23T12:44:39","modified_gmt":"2024-01-23T12:44:39","slug":"halstrad-tonfisk","status":"publish","type":"post","link":"https:\/\/kaptenmat.se\/en\/halstrad-tonfisk\/","title":{"rendered":"Grilled Tuna"},"content":{"rendered":"

These days you can be happy for the little things and it must be that the sun is shining and spring is here in earnest. Tonight at 18:00<\/strong> here comes another busy episode where I hoard a super nice piece of tuna I caught at the fish store with my credit card. Unfortunately, the film received somewhat mixed reviews in the daily press only:<\/p>\n\n\n\n

\u201cSeven minutes of pure pleasure\u201d<\/strong> The Express <\/p>\n\n\n\n

\u201cCaptain Mat surpasses himself with every episode\u201d<\/strong> The evening paper <\/p>\n\n\n\n

"Worthless and boring! Who does he really think he is??"<\/strong> Today's news <\/p>\n\n\n\n

\u201cReally high-class nonsense with champagne and oysters at a low level. Ugh!\u201d<\/strong> The Dala Democrat <\/p>\n\n\n\n

\u201cCaptain Mat sucks!\u201d<\/strong> FIB Current<\/p>\n\n\n\n

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Those of you who think fish is difficult to cook at home are just delusional. Start by necking tuna and you will understand how simple it is!<\/p>\n\n\n\n

Mix together a suitable cold sauce of sour cream, grated parmesan, lemon zest, olive oil, freshly ground black pepper and a pinch of flake salt. Slice the tuna. Rub the pieces in olive oil and salt and pepper. Sear in a hot pan for a maximum of 30 seconds on each side. Serve with Parmesan chips, Mediterranean rice and a sweet mixed salad and a glass of Champagne! <\/p>\n\n\n\n

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Have a nice weekend and take advantage of the spring sun!<\/p>\n\n\n\n

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Sabres a real trash champagne. Waste of money\u2026. \u201cJeanmaire\u201d<\/figcaption><\/figure>\n\n\n\n
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