domingo, 14 de junio de 2015


We want to share with you a recipe from Andalusia and particularly from Cadiz, cooked mainly in the area of La Janda, a county within the Province of Cadiz, and in Gibraltar, “Atun en Manteca”  :-) We are now in the middle of the tuna season and we want to take advantage of it and prepare rich tuna recipes, as is this one :-)

In the old days, cooking both meat and fish in lard, served to lengthen the preservation of these foods and nowadays we cook it this way because it gives a very delicious taste to the recipes :-)

But before we share our recipe we are going to find out some information about this tasty fish, the blue fin tuna.

Tuna fish are a very diverse family of fish that have become one of the most valued and desirable fish on the market. Their delicious taste, global availability, and healthy components make it an ideal replacement for red meat or for those who like to add some healthy variety to their diets.

Amongst the many benefits, includes its ability to reduce cardiovascular conditions, stimulate growth and development, lower blood pressure and cholesterol levels, help in weight loss efforts, boost the immune system, increase energy, maintain the health of the skin, increase red blood cell count, prevent cancer, protect against various kidney diseases, reduce general inflammation, and inhibit cell membrane damage.

These benefits can be attributed to the impressive content of vitamins, minerals, nutrients, and other organic compounds found in this delicious fish. These include antioxidants and protein, without much saturated fat or sodium. Tuna also has impressive levels of selenium, and good amounts of phosphorous, iron, magnesium, and potassium.  In terms of vitamins, there is a wealth of vitamin B12 and niacin, as well as a good amount of vitamin B6 and riboflavin.

We are ready to share the recipe today; we hope you enjoy it, as much as we do :-)

* 1 lb 2 oz (1/2 kilo)  Almadraba blue fin tuna loin
* 8-9 oz (250 grams) of white pig lard
* 1 1/16 cup (250 ml) of olive oil
* 1/2 head of garlic
* A little bit of parsley
* 10 black peppercorns
* 1 clove
* Salt
* 1 glass (5 oz) of local white wine, in our case we have used the “Gran Mayeto” from El Gato Winery in Rota
* 1/2 cup (125 ml) water

* To begin with we will cut the tuna into approximately 3/4 inch (2 cm) slices. We’ll also cut the garlic cloves into slices.
* In a pot on medium heat, add the lard and the olive oil. When the lard is melted, we will add the sliced garlic, peppercorns and clove.
* Then we add the chopped parsley and the white wine.
* When the alcohol in the wine has evaporated, it is time to add a little water. The amount of liquid you will need should cover the tuna entirely.
* Season the tuna as desired with salt, and then brown both sides of the tuna slices on a grill, just a few moments per side.
* When the liquid in the pot boils we will add the tuna, then lower the heat to medium-low and let it cook for 20 minutes, until the tuna gets tender.
* Once cooked, and before it cools, we are going to take the tuna slices and place them in a suitable sized ovenproof dish.
* We will pour the sauce made of oil, wine and lard through a strainer.  And now we will pour the liquid over the tuna slices until all slices of tuna are submerged.
* Now we are going to wait until the lard sets and our Tuna Confit is ready to enjoy :-)

You will see how rich and tasty :-) You can serve it on toast or accompanied by some French fries,...! Either way it will be delicious :-)

Happy Sunday to you all and enjoy it very much :-)

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