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Morsels of tuna with thyme, an excellent finger food

Tiziana Colombo: per voi, Nonnapaperina

Recipe proposed by
Tiziana Colombo

Recipes for Intolerants, Italian Cuisine
Gluten-free recipes
Lactose-free recipes
Preparation: 01 hours 00 min
Cooking: 01 hours 00 min
Ingredients for: 4 people
0/5 (0 Reviews)

Tuna morsels with lemon thyme are a creamy appetiser with a gourmet touch

We present the tuna morsels with courgettes and lemon thyme. I intended to make an appetiser of fish and vegetables that would go nicely with a creamy sauce. I wanted it to be really easy to make, quick, and suitable for anyone who is lactose, gluten, and nickel intolerant, or who is allergic to eggs or yeast.

I came up with the idea of a simple yet elegant presentation that was vibrant enough to draw attention and pique interest in the food being served. The cream, which has the smoky flavour of black garlic and the full-bodied sweetness provided by rice and lupin, is served in such a way that the tuna morsels and courgette, scented with lemon thyme and slightly savoury, are associated with the sweet and fresh taste of beetroot sprouts.

Recipe tuna morsels with thyme

Preparation tuna morsels with thyme

  • Place the rice milk, the black garlic clove without skin, the lupine flour, and the salt in a ceramic-coated saucepan.
  • Mix over moderate heat until it thickens, and store the cream obtained in a ceramic bowl.
  • Wash a courgette and, using a vegetable peeler, cut many strips lengthwise.
  • Then cut the tuna fillet into cubes of about 3 cm per side, obtaining six pieces.
  • Finally, wrap them in one or two strips of courgette.
  • Place some water and two bunches of lemon thyme in a ceramic-coated steam cooking pot with a glass basket.
  • Bring to a boil. Then place the tuna and courgette cubes in the glass basket and sprinkle with a pinch of salt.
  • Cook for about 5 minutes. Then wash the red beetroot sprouts and dry them well. Divide them into six piles and place three on each plate.
  • Place three pieces of tuna and courgette on top of the piles of beetroot sprouts. Arrange them as desired on a wooden skewer.
  • Sprinkle the tuna pieces with the leaves of the third bunch of lemon thyme and some oil.
  • Divide the cream into two ceramic finger food bowls and place them on the plates next to the tuna pieces to accompany them.
  • Lastly, while the appetiser is still warm, serve it.

The tuna morsels ingredients:

  • 300 g yellowfin tuna fillet cut into cubes of approximately 3 cm,
  • 30 g red beetroot sprouts,
  • 1 courgette cut into thin strips lengthwise,
  • 3 bunches of lemon thyme,
  • 1 pinch of fine salt,
  • 3 teaspoons of extra virgin olive oil

For the cream:

  • 250 ml of rice milk,
  • 20 g lupine flour,
  • 1 clove of black garlic,
  • 1 pinch of fine salt

Tuna morsels with courgettes and lemon thyme, a gourmet finger food

Tuna morsels with lemon thyme is a gourmet idea for classy finger food. Considering the portions, they can also be served as appetizers. The recipe is not mine but that of Elisa Caimi, who is taking part in the “Intollerances? We cook them” contest. I started this competition to highlight how important healthy eating is in the battle against dietary intolerances. I’m wishing Elisa and the other contestants the best of luck because this is an extremely interesting competition.

Returning to the recipe, it may seem complex, but in reality, it is just a little laborious. It involves steaming tuna pieces wrapped in courgette slices. These morsels are placed on a bed of beetroot sprouts and accompanied with a delicious cream, as per tradition for finger food.

A focus on tuna

The main ingredient in these tuna morsels with lemon thyme is obviously the tuna. To ensure that the tuna pieces are really tasty and soft, I advise you to use the yellow fin tuna, which will be cut into cubes of 3 cm per side.

Tuna is one of the most consumed and appreciated fish due to its delicious flavour. It is also nutritionally rich. The protein content is notable and on par with fish considered more valuable (such as swordfish) and even red meat.

Tuna also contains a lot of vitamin D, a substance that boosts the immune system. As regards mineral salts, there is an abundance of phosphorus, which is good for the teeth and, above all, for the mind, enhancing memory.

An appetiser that falls between full-bodied and creamy

The tuna morsels with lemon thyme offer a soft texture thanks to steam cooking. However, they provide creamy hints, given the accompanying topping. The topping is made with rice milk and lupine flour, flavoured with black garlic.

The rice milk betrays the desire to make this second course compatible with those intolerant of lactose, but it adds a sweet scent that contrasts with the other scents without covering them.

Lupine flour, on the other hand, winks at celiacs. Lupine is, in fact, a legume that does not contain gluten and is also very good, aromatic, and full-bodied.

Black garlic, however, is not a variant of classic garlic but rather a derivative of it. It is the result of a long fermentation process, which improves its aroma while at the same time reducing pungent notes.

A delicious bed of beeroot for the tuna morsels with lemon thyme

One of the most impressive aspects of the tuna morsels with thyme is the presentation. The white-beige colours of the tuna are enriched by the green covering provided by the courgettes. A bed of beetroot sprouts greets everything with a tint that falls somewhere between fuchsia and amaranth.

The beetroot sprouts also influence the flavour, offering a sour and acrid, but still delicate, scent. These aromatic notes enhance the neutral flavour of the tuna and the subtle sweetness of the courgettes. Additionally, they create a provocative contrast with the rich richness of the accompanying cream.

Beetroot sprouts contain a lot of water and several detoxifying substances. For this reason, they help purify the body. However, they are abundant in mineral salts and vitamins, like potassium and vitamin C, which support healthy blood pressure and the immune system.

How to prepare the cream?

As previously stated, making tuna morsels with lemon thyme is not hard—just a little time-consuming. However, each component needs to be prepared independently. Without a doubt, the accompanying cream needs to be made separately.

It’s quite easy; just put the rice milk, lupine flour, peeled black garlic clove, and a small pinch of salt into a saucepan. After that, stir it over low heat and watch for it to thicken. Once ready, the cream should be poured into a ceramic bowl and covered to retain some heat.

The cream tastes extremely smooth and is both dense and pure white in appearance. Because it brings out the subtler scent of the courgettes and the stronger one of the tuna, this cream is ideal for morsels. Lastly, black garlic adds an aromatic note without being pungent.

Contest: Intolerances? We cook them

Recipe by Elisa Caimi

0/5 (0 Reviews)
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