6 Steps to a Juicy Bonito with Tomatoes

Welcome to Paulina Cocina! Today we bring you a classic recipe from the Cantabrian coast (Spain): Bonito with Tomato, one of those juicy dishes that invite you to dip the bread in it and enjoy it until the last bite.

But we are not going to lie to you, making this dish has its secrets. Cooking the bonito with juicy tomatopreventing the sauce from lacking flavor and achieving that perfect balance between the acidity of the tomato and the richness of the fish, requires more than just following a recipe.

So today we are going to see all the tips, tricks and secrets to not fail in trying this recipe, how to ensure that the fish does not dry out and that the tomato sauce has the right texture for this recipe. Recipe for tuna with tomato. Take note!

About bonito with tomato

He bonito with tomato It is a simple but very tasty dish, originally from the coasts of northern Spain, especially from Basque Country and CantabriaThis dish is a celebration of fresh produce from the sea and the garden.

• He bonitoa close cousin of tuna, is a blue fish with firm flesh and delicate flavour that, when cooked correctly, becomes a delicacy.
• What makes the special bonito with tomato It is the combination of fresh ingredients and simple preparation that allows the natural flavors to shine.

The traditional recipe includes nice fresh, ripe tomatoes, peppers, onion and garlicall cooked over low heat until the flavors blend into a symphony of gustatory pleasure. And as a good Mediterranean disha good splash of extra virgin olive oil cannot be missed.

Characteristics of bonito with tomato:

• The juiciness of bonito: One of the keys to success in this recipe is to get the bonito to be juicy. To prevent it from drying out, you have to cook it until it is opaque on the outside, but still slightly pink in the center. That is the master trick for a bonito with juicy tomato.
• Tomato sauce: We are not talking about just any tomato sauce, but one that is slow cookingand allows the flavors of the fresh tomatoes, peppers and the spices concentrate and mix harmoniously. The slower the cooking of the bonito with tomato and peppersthe better the result will be.
• The balance of flavors: Achieving harmony between the acidity of the tomato and the sweetness of the peppers is essential. This is where the use of very ripe tomatoeswhich are naturally sweeter, and perhaps a pinch of sugar to correct the acidity, if necessary. olive oil extra virgin It also helps to round out the flavours, providing that velvety touch that envelops the tuna with tomato in a sublime way.
• Texture of the sauce: We don’t want a liquid sauce that runs off the fish, but we don’t want a paste that is too thick either. The perfect texture is that sauce that envelops the bonito without drowning itallowing each bite to have just the right amount of flavor. Here the trick It’s about letting the sauce reduce slowly, stirring occasionally so that it does not stick to the bottom of the pan.
• The touch of peppers: Although they are not always included in all versions of the recipe, the peppers They provide a flavor and texture that elevate the recipe for bonito with tomato to another level. They can be used red and green peppers o chilli pepperto give it a spicy touch.

Bonito with juicy tomato: All the secrets

Like all recipes with fish, Secret for a juicy bonito with tomato It’s all about understanding fish. Unlike tuna, which is fattier, bonito has leaner meat that needs careful handling. Some key tips are:

• Fish temperature: Before cooking bonito, check that it is at room temperature. If it is cooked directly from the refrigerator, it is likely to cook unevenly and become dry on the outside before reaching the proper temperature on the inside.
• Quick seal: A foolproof technique to maintain juiciness is to sear the bonito over high heat before adding it to the sauce. This creates a light crust on the outside that helps retain the natural juices of the fish.
• Do not overcook: As we mentioned before, bonito should be cooked until it is opaque on the outside but still pink in the center. This not only ensures a juicy texturebut also highlights the natural flavor of the fish.
• Repose: Once the tuna is cooked in tomato sauce, let it rest for a few minutes before serving. This allows it to the juices are redistributed within the meatpreventing them from escaping when cut.

Fresh tuna: Recommended cooking times

When it comes to nice freshcooking time is crucial. Cooking it too long can ruin even the best bonito con tomate recipe. Here is a rough guide for different cooking methods:

• Grilled: To cook the bonito grilledideally you should cook it over medium-high heat for about 2-3 minutes on each side. You want the outside to be golden but the inside to remain juicy and slightly pink.
• Baked: For a bonito with baked tomatothe cooking time varies depending on the thickness of the fillet. In general, it is recommended to bake it at 180°C for about 12-15 minutes. Here it is important not to open the oven constantly, so as not to lose heat and ensure even cooking.
• In stew: If you cook the tuna directly in the sauce, as in the case of tuna with tomato, the cooking time is a little longer. Ideally, you should cook it over a low heat for about 10-15 minutes, just long enough for it to absorb the flavours of the sauce without losing its juiciness.

6 Tips for preparing the best tuna with tomato

1. Choose the fish well: Remember that fresh fish has a bright colour, firm flesh and a mild aroma. It is advisable to buy from a trusted fishmonger.
2. Use natural tomatoes: Although canned tomatoes are a quick option, fresh tomatoes will always be the best choice. If you have the time Blanch and peel the tomatoes before using them, this will allow you to obtain a smoother and tastier sauce for the tuna with tomato.
3. Add fresh herbs: Thyme, bay leaves or even a touch of basil can give an interesting twist to the recipe for bonito with tomato.
4. Playing with peppers: Roasted or candied peppers can give a extra touch of flavor with bonito and juicy tomato.
5. White wine: The white wine in the tomato sauce adds a touch of acidity, flavour and aroma to the dish of tuna with tomato and peppers.
6. The final touch: Just before serving, add a good splash of extra virgin olive oil to enrich the flavor of the dish and serve with a nice rustic bread to dip in the sauce.

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Recipe for tuna with tomato

Yields: 4 servings

Preparation time: 1 hour.

Ingredients

• 800 g fresh bonito, cut into fillets or slices
• 1 kg of ripe tomatoes or 800 g of canned tomatoes
• 1 large red pepper
• 1 large green pepper
• 1 chilli (optional)
• 1 large onion
• 3 cloves of garlic
• 1 bay leaf
• 1 teaspoon sugar (optional, to reduce acidity)
• Salt and pepper to taste
• Extra virgin olive oil
• A splash of white wine (optional)
• Rosemary sprigs and lemon slices for garnish (optional)

How to make bonito with juicy tomatoes step by step

1. Clean the fresh tuna fillets and cut them into wide fillets (2-3 cm thick), removing any visible bones. Season lightly with salt and pepper. In a saucepan with a little olive oil over medium heat, sear the tuna fillets for 3-5 minutes on each side, until golden on the outside. Remove and set aside.
2. In the same saucepan, add a little more olive oil and add the sliced ​​peppers, onion, chilli (if using) and minced garlic cloves. Cook over medium heat until the vegetables are tender and begin to caramelise, about 10-12 minutes.
3. Add the previously crushed tomatoes along with the bay leaf and splash of white wine (if using). Bring to a boil and then lower the heat. Simmer, stirring occasionally, until the sauce has reduced and thickened, about 25-30 minutes. Adjust the seasoning with salt and pepper, and if the sauce is too acidic, add a pinch of sugar to balance the flavors.
4. Once the sauce is ready, add the bonito, dipping the fillets in the sauce. Cook over low heat for about 8-10 minutes, turning the pieces of fish halfway through cooking so that they are well coated with the sauce.
5. Remove the pan from the heat and let the tuna rest in the tomato sauce for a few minutes before serving. This allows the flavours to blend.
6. Serve the tuna with tomato in deep plates, making sure that each portion has a good amount of sauce and vegetables. Add a splash of extra virgin olive oil, a few sprigs of rosemary and a few slices of lemon on top just before serving. Serve with some good rustic bread to dip in the sauce.