Bluefin Tuna Wrapped In Anchovies With Gerry Recipe

• 1 piece center-cut bluefin tuna - (4-ounce) (2" by 2" by 1 1/2"
• 1 tsp grapeseed oil
• 1/2 tsp finely-chopped garlic
• 1/2 tsp finely-chopped shallot
• 1/2 tsp coarsely-minced fresh rosemary Coarse salt to taste Freshly-grnd black pepper to taste
• 1/4 tsp best-quality sherry-wine vinegar
• 1 1/2 Tbsp. extra-virgin extra virgin olive oil
• 16 x white anchovy fillets (from a jar) patted dry
• 1 Tbsp. aged balsamic vinegar (preferably 25 years old)
• 1/2 tsp gray sea salt

1. Cut tuna in half horizontally.
2. Each half should measure 2 by 2 by 3/4 inches.
3. Cut each piece in half.
4. Cut each of the four strips into quarters (you will have sixteen small cubes).
5. Cover tuna with plastic wrap, and chill.
6. In a small nonstick saute/fry pan, heat grapeseed oil over medium-high heat.
7. Add in garlic, and saute/fry till golden.
8. Remove saute/fry pan from heat, and add in shallot and rosemary.
9. Season with salt and pepper.
10. Add in sherry-wine vinegar and extra virgin olive oil; stir to combine.
11. Transfer to a shallow dish, and chill for 2 to 3 min.
12. Add in anchovies, and stir to coat proportionately.
13. Chill for at least 3 hrs and preferably overnight.
14. Wrap each cube of tuna with an anchovy, and skewer where the tail and the head of the anchovy meet.
15. Place in the marinade, and turn to coat.
16. Transfer to a platter, and serve with a drop of balsamic vinegar next to each skewer and a few grains of gray salt sprinkled over each piece of fish.
17. This recipe yields 16 pcs.
18. Yield: 16 pcs

center, grapeseed oil, garlic, shallot, salt, sherrywine vinegar, extravirgin extra virgin olive oil, white anchovy, aged balsamic vinegar, salt

Taken from cookeatshare.com/recipes/bluefin-tuna-wrapped-in-anchovies-with-gerry-88493 (may not work)