刺身で旨いマグロを“あえて焼く”｜「紀州勝浦産」生まぐろのレアステーキ×彩り野菜

A collaboration with Pride Fish 🐟 This time, the star is the albacore tuna from Kishu Katsuura, Wakayama Prefecture, which is in season right now. Kishu Katsuura boasts one of the highest tuna catches in Japan, where each tuna is carefully caught one by one using longlines, and then killed and killed on board the ship. The tuna is then landed without being frozen, resulting in "raw" tuna that reaches George! This incredibly fresh raw tuna is deliberately grilled rare. It's paired with a dish of colorful vegetables finished with red wine vinegar. Because of the light flavor of the albacore tuna, the acidity and aroma of the vegetables complement it perfectly, creating a highly refined "appetizer." Please enjoy it with Hakutsuru Blanc 🍶 ◆PRIDE FISH "Fresh Tuna from Katsuura, Kishu" https://www.pride-fish.jp/JPF/pref/de... ◆Featured Sake "Hakutsuru Blanc (Hakutsuru Blanc) https://www.e-hakutsuru.com/products/... [Grilled Tuna from Katsuura, Kishu, with Tomato and Vegetable Stir-fry in Red Wine Vinegar / Recipe] [Ingredients / 1 serving] Tuna 120g *Albacore tuna was used this time Onion 40g Paprika (red and yellow) 20g each Eggplant 40g Zucchini 40g Garlic 1 clove Tomato paste 15g Red wine vinegar 15g Olive oil appropriate amount Salt appropriate amount Thyme 1 sprig Bay leaf 1 leaf The following are the ingredients for "Potato Aioli" Danshaku potatoes 100g Egg yolk 1 Garlic 2 cloves Olive oil 50cc Salt appropriate amount [Instructions] 1) Cut the tuna into 120g portions and season with 1% salt. Lightly coat the surface of the tuna with oil, grill both sides, and let cool. 2) Cut the onion, bell pepper, eggplant, and zucchini into 1cm cubes. Halve the garlic. 3) Heat olive oil in a frying pan, add the garlic, thyme, and bay leaf, and sauté until fragrant. Next, add all the vegetables and sauté. When they are about half cooked, add the tomato paste. Finally, add the red wine vinegar, turn off the heat, and transfer to a tray. 4) Make the aioli. Peel the potatoes, cut them into bite-sized pieces, and boil them in salted water. Once cooked, drain them in a colander and let them cool slightly. Reserve the boiling water. Boil the whole garlic cloves once in milk, discarding the water. Combine egg yolk, garlic, and potatoes in a container, then gradually add olive oil as if making mayonnaise, and mix by hand to make aioli. Season with the boiling water and salt. [Serving] 1. Arrange the vegetables from step 3 on a plate, and place sliced ​​tuna from step 1 on top. Place the aioli on a separate plate. #Hakutsuru #FishDay #FishCookingClub