Scrambled eggs with tuna tartar, an irresistible combination
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Total: 1 h 5 min Diners: 4
There are certain recipes that, just knowing their concept, you know you’re going to like. Fried eggs with potatoes and whatever we want is one of them. What’s NOT good with them? We can add ham, sobrasada, any kind of cold meat, but also cheese, lobster, shrimp or sea urchins and turn them into the most exquisite delicacy. Another thing is that we believe, at face value, that a product as elegant as a crayfish (or similar) is best eaten alone and relegate eggs and potatoes to other more humble products as an accompaniment. A good example of this is the bonito; and not precisely the loin itself or the ventresca, but all those tiny cuts that we have not been able to take good advantage of, that meat that sticks to the spine and that is very tasty and that can serve us perfectly to make a tartar.
We can make tartar of almost anything, meat, fish or Vegetable Recipes, although we all know that the most famous lately are tuna tartar, salmon tartar and steak tartar (and now, imagine a puff pastry filled with Iberian loin tartar and sigh for it). But this does not mean that the bonito tartar is not behind, only that this summer fish has a very limited number of months. The dressing, as in any tartar, will be key and on this occasion it will be necessary to raise it a little more so that it does not go unnoticed with the eggs and potatoes. Some sesame oil, a spicy touch of wasabi, a hint of soy sauce and, perhaps, even some Worcestershire sauce.
For the eggs and potatoes we are going to opt for a different version than the classic huevos rotos. The baby potatoes we are going to cook them, in a pot with water or in the microwave, and once cooked we will sauté them with plenty of butter. This operation, of which I confess to be quite adept, will give us a crunchy and golden exterior with a sweet and hazelnut touch. Afterwards, fried eggs in extra virgin olive oil, with lots of little dots and, if we want, some spicy sauce to bathe it all, although it would not be necessary at all. Of course, you can have the bonito tartar without the fried eggs, of course. And the more noble bonito can be left to enjoy a grilled bonito with tomato and peppers, bonito marmitako or bonito with onions.
How to make scrambled eggs with bonito tartar
Ingredients
. Baby potatoes, 400 g Butter, 80 g Salt, c/s Extra virgin olive oil, abundant for frying Free range eggs, 4 pc Bonito, 400 g Soy sauce, 1 tablespoon Perrins sauce, 2 teaspoons Spring onion green or Chinese chives, 2 pc Wasabi, to taste Sesame oil, 1 teaspoon Hot sauce, mayo sriracha type, to taste
Step 1
Boil the baby potatoes in plenty of water until tender or cook in the microwave, in a container with a finger of water and covered with microwave-safe plastic wrap, for 12 minutes. When pierced with a sharp knife they should be soft. Let cool and cut into halves or quarters.
Step 2
Chop the tuna into small squares, mashing lightly. I like for this recipe a slightly crushed bonito rather than large squares; but that’s to everyone’s taste. Chop the spring onion very finely.
Step 3
Prepare the tartar dressing by mixing the soy sauce with the Perrins sauce, sesame oil and wasabi. Also add a little extra virgin olive oil.
Step 4
Saute the potatoes with the butter, over a brisk heat until the potatoes are well browned all over. Add a little salt and black pepper.
Step 5
Stir the bonito and mix everything well, be careful not to add too much seasoning, it is better to add little by little so that it is not too seasoned and does not remain a “soup”. Add a little of the green onion inside, or almost all of it.
Step 6
Fry the eggs in plenty of very hot extra virgin olive oil. Add the egg and leave, without touching, for 45 seconds. The egg will pop out and jump slightly, so be careful. Remove with a skimmer and place directly on top of the sautéed potatoes. Add, if desired, some hot sauce to taste to the potatoes.
Step 7
Finish on top with the bonito tartar and also with the chopped green chives.
