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Mackerel tuna (bluefin tuna)

Tuna is rubbed with salt and saltpetre, boiled in salted water with a little vinegar and served with hollandaise and lemon, or coated in flour and fried in butter. From Erken's Stor kokebok (1949), p. 152.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 152 (falt i det fri)

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About the dish

The book calls the tuna a deep-sea fish that sometimes ventures into Norwegian waters in spring and summer. Its flesh resembles beef, and the fatty belly is best salted and smoked.

How to make it

  1. 1

    Rub in

    Wash and dry the fish. Rub it with salt and saltpetre. Leave for a couple of hours, turning now and then.

  2. 2

    Boil

    Cook the fish in boiling water with salt and a little vinegar. Serve with hollandaise sauce and lemon.

  3. 3

    Or fry

    Turn neatly cut pieces in flour mixed with pepper and salt, and fry them in butter. Put lemon slices on the dish.

  4. 4

    Note

    Note: Saltpetre is no longer used in ordinary home cooking. Leave it out and use salt only. Tuna should be fresh and well chilled.

Changes from the original

The source gives no quantities. Saltpetre is kept as in the original, with a last step giving today's advice to leave it out.

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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1949Modernised
To1949Modernised
Modernised → 1949 (proofread, p. 152)~83% of the text changedremovedadded
tunfisk (vasket Den er egentlig en middel havsfisk, men kan gjøre streif tog op til våre farvann om våren og tørket). salt (til å gni inn sommeren. Kjøttet ligner oksekjøtt i farven. Det fete bukkjøtt blir best saltet og til kokevannet). salpeter (til inngnidd, se merknad). vann (kokende). eddik (litt). hollandaisesaus (til servering). sitron (i skiver, til servering). hvetemel (til å vende fisken i). pepper (i melet). smør (til steking). Vask føket. Tunfisk som skal kokes, bør efterat fiskekjøttet er vasket og tørk fiskekjøttet. Gni det tørket gnis inn med salt og salpeter. La det ligge salpeter; ligger et par timer og vend det timer, vendes av og til.. Sett fisken til, settes over varmen i kokende vann med vann, tilsatt salt og litt eddik. Server Serveres med hollandaisesaus hollandsk saus og sitron.. Vend sitron. Som stekt vendes de pent oppskårne tilskårne stykker i mel mel, tilsatt pepper og salt, salt og stek dem stekes i smør. Legg sitronskiver Sitronskiver serveres på fatet.. Merk: Salpeter brukes ikke lenger i vanlig matlaging. Hopp over den og bruk bare salt. Tunfisk skal være fersk og godt kjølt. fatet.

Note on Modernised

Ingen mengder oppgis i kilden. Salpeter er beholdt som i originalen, men et siste steg gir dagens råd om å utelate den.

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Frequently asked questions

How is the tuna prepared in this recipe?
Either boiled in salted water with a little vinegar and served with hollandaise and lemon, or floured and fried in butter.
Which part of the fish suits salting and smoking?
According to the book, the fatty belly meat.

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