Tarun Kapoor is executive chef at Doha’s Horizon Manor Hotel. Send your feedback to:
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Tuna is a salt-water fish with a sleek body adapted for speed. It is a predator fish and is capable of swimming at speeds up to 75kmph. It is fished commercially and is also popular as a game fish.
In colour, tunas are generally dark above and silvery below, often with an iridescent shine. They have a conspicuous keel on either side of the tail base. Tunas are unique among fishes in their ability to maintain the temperature of their bodies above that of the surrounding water, often between 5 and 12°C above ambient water temperature.
Tuna is generally considered to be rich in omega-3 fatty acids. The yellow fin tuna is the variety that is used in the canned form. Their maximum length is around 7.8ft and weight is 440lbs. Yellow fin tuna prefer warmer, tropical to subtropical waters. This fish has a relatively short lifespan of 6-7 years.
Tuna bruschetta
Serves 4
Ingredients
Tuna fish 400g
Extra virgin olive oil 2 tbsp
Tomato 2 nos
Garlic, chopped 4-5 cloves
Salt to taste
Black pepper crushed to taste
Parsley leaves chopped 3 tbsp
French baguette 1 no
Butter to spread
Spring onion to garnish
Method
Cut the French baguette into 1cm thick slant slices.
Spread butter on one side and toast on a hot plate or toaster and keep aside.
In a heavy bottom pan heat olive oil and garlic and sauté.
Add tuna fish and toss to cook evenly until cooked.
Add parsley leaves and sliced tomato, adjust the seasoning.
Allow the mixture to cool down.
Place a spoon filling on top of the toasted bread.
Garnish with remaining sliced tomato and spring onion.
Serve immediately as an appetiser.
Pistachio
Pistachio is a member of cashewnut family and is native to Central Asia and Middle East. Pistachio being a desert plant has tolerance towards saline water and can also survive temperature from -10 degree C to 48 degree Celsius. Another popular name of pistachio is pista. The nut is a rich source of antioxidants and helps lower the cholesterol level.
The seed has a mauve skin and light green flesh, with a distinctive and unique flavour. When the fruit ripens, the shell changes from green to an autumnal yellow or red, abruptly splits open. And this opening happens with an audible pop. Each pistachio tree averages around 50kg of seeds every two years. Iran, the United States and Turkey are the major producers of pistachios. The trees are planted in orchards, and take approximately seven to 10 years to reach significant production. When the researchers tested the effects of pistachios on antioxidant levels they found participants had much more antioxidants in their blood and lower cholesterol concentrations when they ate the nuts. The kernels are often eaten whole, either fresh or roasted and salted, and are also used in pistachio ice cream, kulfi (Indian ice cream), gulab jamun filling pistachio butter, pistachio paste and desserts such as baklava, pistachio chocolate, pistachio halva, pistachio biscotti and cold cuts such as mortadella. Americans make pistachio salad, which includes fresh pistachios or pistachio pudding, whipped cream, and canned fruit.
Pistachio chocolate roll
Ingredients
Pistachio 400g
Icing sugar 120g
Sugar syrup 3tbsp
Vanilla extracts few drops
White chocolate 250g
Dark chocolate 50g
Method
Roast the pistachios for 5 minutes over medium heat in oven to make them crisp.
Crush them to small chunks and keep aside.
Add icing sugar, sugar syrup, vanilla extract to crushed pistachio and knead into a thick dough.
Divide the dough into equal parts and roll into 1 cm thick rolls and keep it refrigerated for 30 minutes.
Melt white chocolate on double boiler and pour over the prepared pistachio rolls.
Remove excess chocolate from sides using a scraper and allow the chocolate to set.
Garnish with melted dark chocolate and chopped pistachio flakes.
Refrigerate for 30 minutes to allow to set, serve as a dessert or a tea time praline.
Note: You can shape the pistachio dough into different shapes also and coat them with chocolate. Also you can buy decorative moulds to make them more attractive for kids.
