| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
|
Campanile |
4 |
servings |
INGREDIENTS
| 4 |
|
Tuna steaks each weighing 180 g. |
| 4 |
tb |
Olive oil. |
| 2 |
tb |
Groundnut oil. |
| 4 |
|
Garlic cloves. |
| 1 |
|
Egg yolk. |
|
|
Parsley |
|
|
Salt; pepper. |
INSTRUCTIONS
1 Make the aioli sauce: Peel the garlic, cut each clove in half and remove
the green shoot, then press.
2 Mix the garlic and egg yolk in a bowl, whip, then pour in the olive oil
drop by drop to begin with, whipping all the time, then in a continuous
stream. Season and put in the refrigerator to keep cool.
3 Heat the groundnut oil in a deep pan and fry the tuna steaks quickly on
each side. Cover the pan, lower the heat and cook for 15 minutes.
4 Place the tuna on a serving dish and serve immediately with the aioli
sauce.
Tuna was already popular in Ancient Times. The Phoenicians salted and
smoked it.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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