Step 1lav and dry the tunquitar the central spine and the skin with a very sharp knife; Obtain two loins from each piezadar them an oval shape and tie it with cooking, holding a branch of thyme on the upper face of each loin with fat salt and sprinkle with the odorous wine
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| Ingredients to make cream tuna back: |
| 2 tuna slices of 400 g each 1 onion 1 tablespoon green pepper in grain 1 splash of odorous wine 1 splash of dry white wine fresh thyme in branch 200 ml nata 4 tablespoons oil (50 ml) Gorda salt |
Ingredients to make cream tuna back:
2. Let macerate in the fridge for an hour to take flavor
3. Step 2 Chop the onion in small cubes and sauté in a wide pan with oils is well poached to remove the green pepper grains from the fuel in a mortar, adding a tablespoon of oil and spread the fish on both sides.
4. Step 3 Put the pan on the fire and place the loins with the thyme to abajodejet over low heat 5 minutes and brown down the 2 sides (cover the pan so that the fish is done well inside without burning on the outside) water The tuna with a jet of white wine and with the cream, moving the pan to link the sauce, keep in the heat until thickening the loins, place on a table and cut the bramantes Servir in a fountain and cover with the sauce obtained (if It would have been very thick to add a tablespoon of fish or water broth)
