| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
|
Campanile |
4 |
Servings |
INGREDIENTS
| 4 |
|
Tuna steaks each weighing |
|
|
180 g. |
| 4 |
T |
Olive oil. |
| 2 |
T |
Groundnut oil. |
| 4 |
|
Garlic cloves. |
| 1 |
|
Egg yolk. |
|
|
Parsley |
|
|
Salt, pepper. |
INSTRUCTIONS
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.
A Message from our Provider:
“Let Him therefore send and do what He will. By His grace, if we are His, we will face it, bow to it, accept it, and give thanks for it. God’s Providence is always executed in the ‘wisest manner’ possible. We are often unable to see and understand the reasons and causes for specific events in our lives, in the lives of others, or in the history of the world. But our lack of understanding does not prevent us from believing God. #Don Fortner”