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Pried Tunny Steak

Fried tuna steak served with a bay leaf and vinegar sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Flour and vinegar are a kitchen classic. They rank in the top 27% of all ingredient pairs, and cooks put them together in 8,652 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Pried Tunny Steak

Ingredients

Directions

Prepare

  1. Warm the oil in a saucepan.

  2. Sprinkle the tuna slice with salt and flour.

Cook and serve

  1. Fry the tuna for 18-20 minutes, turning frequently.

  2. Drain the oil and remove the skin from the fish.

  3. In another saucepan, boil the bay leaves with a little oil and vinegar for 1 minute.

  4. Pour the mixture over the fish and serve.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Flour + vinegartop 27% of all pairs
    Smell alikemoderate
    Cooked together8,652 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Tuna (in the method)
Forms the main body of the dish, cooking through to a firm, flaky texture when fried.
Flour
Coats the fish so it browns and forms a light crust while frying.
Bay leaves
Infuse the warm oil and vinegar mixture with a subtle aroma poured over the fish.
Vinegar
Adds acidity to the bay-leaf mixture, brightening the richness of the fried fish.

The step that matters

Fry the tuna for 18-20 minutes, turning frequently. Turning often helps the coating brown evenly and the fish cook through without scorching in one spot. Thick fish cooked too long on one side can dry out, so monitor heat and doneness.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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