Photo: Eddie Jim
- 750g sashimi-grade tuna
- 2 large onions, thinly sliced
- sea salt
- 3 tbsp extra-virgin olive oil
- 2 pinches saffron threads
- 2 fresh bay leaves
- zest of a ¼ of an orange
- 4 tbsp sherry vinegar
- 1/2 a cup white wine
- 2 heaped tbsp sugar
Steep saffron in 2 tablespoons of hot water for 10 about minutes.
Saute onions in olive oil over a very low heat until soft, but do not allow to brown.
Add saffron, bay leaves, orange zest, sherry vinegar, wine, sugar and water. Simmer for 10 minutes on a low heat until the liquid has reduced by half. Check for seasoning - the sauce should be a balance between sweet and sharp. Leave mixture to cool.
Cut tuna very thinly and lay out on a platter. Season lightly with salt.
Spoon over the sauce and refrigerate 15 minutes then serve with crostini - thinly sliced baguette that has been drizzled with olive oil and lightly toasted in a medium oven.
Serves: about 10
- Main Ingredients - Fish
- Cuisine - Spanish
- Course - Finger-food