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Print Recipe
Baja with Tuna Recipe
Bazhe — bazha) is a traditional Georgian nut sauce. In fact, it is a kind of satsivi, but, unlike it, it is not cooked, but prepared from raw ingredients. Baget sauce is almost universal, perfectly combined with many main dishes, especially well - with poultry and fish.
Course First Course
Cuisine Georgian
Cook Time 30 minutes
Servings
Ingredients
Course First Course
Cuisine Georgian
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Nuts need to be sorted out so that there are no fragments of the shell and partitions. Nuts need to be ground to a paste. To make it easier for yourself, you can use a meat grinder or blender. The ground nuts should turn into a homogeneous mixture, fine-grained, without large pieces. It is best to scroll through the meat grinder twice, but a powerful blender with a knife attachment copes with the task faster, in 2-3 minutes.
    Nuts need to be sorted out so that there are no fragments of the shell and partitions. Nuts need to be ground to a paste. To make it easier for yourself, you can use a meat grinder or blender. The ground nuts should turn into a homogeneous mixture, fine-grained, without large pieces. It is best to scroll through the meat grinder twice, but a powerful blender with a knife attachment copes with the task faster, in 2-3 minutes.
  2. Peel the garlic and put it in a mortar. There also poured salt and all the seasonings,. Carefully grind the spices with garlic in a mortar. Fry the onion (diced). in butter.
    Peel the garlic and put it in a mortar. There also poured salt and all the seasonings,. Carefully grind the spices with garlic in a mortar.
Fry the onion (diced). in butter.
  3. Combine the seasonings and nuts together, and mix. Dilute with warm boiled broth, adding a little, literally 50 ml, in order to avoid liquid sauce, carefully stirring the contents of the bowl. The liquid should be added so much that the sauce turns out to have the consistency of liquid sour cream ( approximate + - ratios I prescribed in the Ingredients). You can make it a little thicker or thinner, but it should not flow like water. When the sauce stands a little, it thickens twice, because the nuts swell - keep this in mind!
    Combine the seasonings and nuts together, and mix. Dilute with warm boiled broth, adding a little, literally 50 ml, in order to avoid liquid sauce, carefully stirring the contents of the bowl.
The liquid should be added so much that the sauce turns out to have the consistency of liquid sour cream ( approximate + - ratios I prescribed in the Ingredients). You can make it a little thicker or thinner, but it should not flow like water.
When the sauce stands a little, it thickens twice, because the nuts swell - keep this in mind!
  4. Season with salt and lemon juice to taste. Fry the tuna on both sides ( do not overcook it, otherwise it will be dry).
    Season with salt and lemon juice to taste. Fry the tuna on both sides ( do not overcook it, otherwise it will be dry).
  5. Add the fish to the sauce.
    Add the fish to the sauce.
  6. Be sure to let it brew for at least 20 minutes. Served at room temperature.
    Be sure to let it brew for at least 20 minutes.
Served at room temperature.
  7. Bon appetit.
    Bon appetit.

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