Easiest Way to Prepare Any-night-of-the-week Lemon pickled bonito (skipjack tuna)

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Before you jump to Lemon pickled bonito (skipjack tuna) recipe, you may want to read this short interesting healthy tips about Techniques To Live Green And Spend less Money In The Kitchen.

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While it may not taste as good, preparing food in the microwave as an alternative to in the oven will save you a packet of money. The energy used by cooking in an oven is definitely greater by 75%, and maybe this little bit of knowledge will spur you on to use the microwave more frequently. Countertop appliances will certainly boil water or steam vegetables more rapidly than your stove, and use a lot less electricity. You might think that you save energy by washing your dishes by hand, however that is certainly not true. You get the highest energy savings by completely loading the dishwasher before commencing a wash cycle. By cool drying or perhaps air drying the dishes instead of heat drying them, you can increase the amount of money you save.

The kitchen alone offers you many small ways by which energy and money can be saved. Green living just isn't that tough. A lot of it really is simply making use of common sense.

We hope you got benefit from reading it, now let's go back to lemon pickled bonito (skipjack tuna) recipe. To cook lemon pickled bonito (skipjack tuna) you need 12 ingredients and 9 steps. Here is how you achieve that.

The ingredients needed to cook Lemon pickled bonito (skipjack tuna):

1. You need 1 of bonito, in fillets.
2. Prepare 1 of carrot, sliced.
3. Provide 1 of onion, sliced.
4. Provide 6 of garlic cloves.
5. Prepare 1 of lemon.
6. Take 2 of bay leaves.
7. Get 1 glass of white wine.
8. You need 1/2 glass of vinegar.
9. Use 1 of large glass water.
10. You need 5 spoons of spoons olive oil.
11. Take 1 tsp. of sweet paprika.
12. Provide to taste of Salt and pepper.

Instructions to make Lemon pickled bonito (skipjack tuna):

1. Get all the ingredients together, wash and slice when necessary..
2. Put the oil in the pan and quickly fry the tuna, side up, side down. Save on a plate..
3. Put the carrots, onions, two slices of lemon and garlic cloves in the same pan over a moderate heat for 4-5 minutes, stirring all the time.
4. Add the bayleaves and paprika and stir for another couple of minutes.
5. Add the wine, vinagre, juice of remaing lemon and water, cover and leave over a low heat for 10 minutes.
6. Add the tuna fillets and leave for another 5 minutes, this time without covering.
7. Transfer the tuna fillets to a serving dish and put the heat up so as to reduce the sauce. Taste, and add salt and pepper and maybe a little bit of sugar (depends on vinagre and lemon acidity). Stir..
8. Add liquid to the bowl. Serve and enjoy :-).
9. Leftovers keep for up to a few days in the fridge. I added a few fresh coriander leaves and we had it cold with salad for dinner..

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