Poached tuna in salted water, for salads and pintxos
A quick poaching of tuna in salted water, followed by flaking, is ideal for salads, pintxos, and a variety of other dishes.
Poached tuna is the foundation of many Basque dishes. Poach it very briefly to ensure it remains tender.
Ingredients and directions
- Prep time15 min
- Cook time5 min
- Total20 min
- DifficultyEasy
- Cooking methodPoaching
- Gluten-free
Ingredients
people
- $0.03
Directions
- Remove the head, internal organs, and any bloody parts. Rinse the fish thoroughly under running water. ≈ 2 min
- Cut it into 15 cm thick slices. ≈ 8 min
- Place the tuna in a small saucepan, cover it with cold, salted water, bring to a boil, and cook for 2 minutes.
- Let it cool in the broth.
- When it is at room temperature, carefully clean the skin, edges, and any bleeding areas, then chop the flesh into thin slices. ≈ 8 min
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