Remolachas con Atún
Region: Spain, Andalusia
Category: Antipasto, Meze, Tapas, and Hors d'Oeuvres
Season: Any
Difficulty: Easy and Quick
The fish most associated with Andalusian cooking
is the same as centuries ago--hake, grouper, and tuna. The tuna fishing industry was vibrant but
local in the Middle Ages, and most of the catch was preserved in salt or
oil. This preparation using tuna in oil
is a beautiful maroon color, from the beets, and is extraordinarily
appetizing. The flavors are enticing and
an excellent accompaniment to grilled chicken or fish. Remember that beet juice can stain (the
reason it was used as a dye in medieval times), so handle with care around
clothing.
Yield: Makes 4 servings
Preparation Time: 30 minutes
10 small beets (about 2 1/2 pounds), trimmed of leaves
One 3 1/2-ounce can imported tuna in olive oil
Salt to taste
1/4 cup extra-virgin olive oil
2 tablespoons red wine vinegar
2 garlic cloves, finely chopped
1 1/2 tablespoons finely chopped fresh parsley
1. Bring a pot of lightly salted water to a boil and cook the beets whole with a portion of their stems until easily pierced by a skewer, 20 to 25 minutes. Drain and let cool, then peel, trim off the stems and root strands, and dice the beets.
2. Place the beets on a platter and add the tuna with its oil, breaking it apart. Sprinkle some salt, the olive oil, vinegar, garlic, and parsley on top of the beets and tuna. Toss gently, but well, and serve.
Posted: 02/25/2008
