Pan-fried tuna with smoky paprika
Spanish cooking is big on spices - especially in the south - but they are rarely hot. Through time, the use of imported spice has been modified and married to other local ingredients to create the unique flavours found in modern Spanish cooking. This tuna recipe is to be eaten tapas-style, and is great with cold fino sherry.
Ingredients
* Marinate tuna the day before (see method)
1kg skinless tuna fillet, cut into 2.5cm chunks
1 tbsp smoked paprika
2 tsp fennel seeds, toasted and roughly chopped
1 tbsp oregano leaves
3 garlic cloves, finely chopped
2 tbsp parsley, finely chopped
185ml dry white wine
150ml extra virgin olive oil
Sea salt flakes
Method
The day before serving, put tuna, paprika, fennel seeds, oregano, garlic and parsley in a bowl with 100 millilitres of the wine. Mix well, cover with plastic wrap and marinate in the fridge overnight.
Heat half the oil in a heavy-based frying pan over medium-high heat. Add half the tuna, season to taste with salt and cook for a minute, or until golden.
Add 2 tablespoons of remaining wine, turn tuna over and cook the other side for a minute, then place on a warm serving plate - the idea is to cook and colour the tuna, but not overcook it.
Wipe frying pan clean with paper towel and repeat the process with the remaining oil, tuna and wine. Allow tuna to cool before serving.
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Frank Camorra is chef and co-owner of MoVida Sydney and Melbourne's MoVida Bar De Tapas.
