Description
"Neither fish nor fowl" -- usually talking about products, which of themselves do not represent. But in the case of tuna all the way around! We have a unique product with properties of meat and fish at the same time.
Ingredients
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Tuna
500 g
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Garlic
4 tooth
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Dry white wine
150 ml
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Onion
1 piece
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Tomato
1 piece
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Olive oil
6 Tbsp
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Basil
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Salt
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Black pepper
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Greens
Cooking
Three of the four cloves of garlic cut into thin slices. Crumble the Basil.
Each piece of tuna make cuts on both sides, piercing the flesh with a knife.
Nbsphowever made the holes with garlic and Basil. RUB the fish with sea salt and black pepper.
Fill the fish pieces with lemon juice and leave to marinate for 10 minutes.
In a saucepan heat the olive oil, put the tuna and fry the pieces evenly. When the fish formed a Golden crust (5-7 minutes), pour into the pan the white wine and simmer over medium heat. Once the wine is almost completely evaporated, remove the fish from the pan and temporarily piled up in the bowl, covered, to cool.
Meanwhile, cut onion into "squares" and press the remaining clove of garlic. Put onions and garlic in the pan with the rest of the fish with oil and lightly fry.
Cut tomato in half and grate it on a grater (skins discarded). Tomato puree is added to the pan to the onions and garlic.
In a moment there lay the fish, cover the pan with a lid and simmer the tuna until tender on medium heat. It will take another 15 minutes.
The finished fish spread on a dish and pour the sauce in which it was stewed. Sprinkle with herbs and add garnish to taste. In this case, couscous and olives. Bon appetit!
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