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Ingredients
- 1 Tuna blood
- 1 Garlic
- 1 Milk
- 1 Olive oil
- 1 Vegetables such as potherb mustard (mizuna)
- 1 Salt, pepper, soy sauce
Method
- Thinly slice the tuna blood, and soak for about an hour in plenty of water.
- Change the water occasionally.
- Drain the water from step 1, and lightly squeeze out the blood.
- Place in a zip lock bag with milk and let sit overnight, or for 2-3 hours minimum.
- Take the fish out of the fridge from step 2, and lightly squeeze out the excess blood.
- After draining the water in step 3, place the fish into a zip lock bag with olive oil, grated garlic, and salt and pepper to marinate for several hours.
- Put olive oil and garlic into a heated pan, and saute the fish from step 4.
- Season with salt and pepper.
- Add a bit of soy sauce if you like.
- Enjoy with potherb mustard or other herby vegetables.
