Ingredients to make tuna loin in cream:
- 2 slices of tuna, 400 g each
- 1 onion
- 1 tablespoon green peppercorns
- 1 splash of oloroso wine
- 1 splash of dry white wine
- fresh thyme on branch
- 200ml cream
- 4 tablespoons oil (50ml)
- coarse salt
How to make tuna loin in cream:
- Step 1 Wash and dry the tuna Remove the central spine and skin with a sharp knife; obtain two loins of each piece Give them an oval shape and tie it with kitchen twine, holding a sprig of thyme on the upper face of each loin Sprinkle with coarse salt and sprinkle with the oloroso wine
- Leave to macerate in the fridge for an hour so that it takes flavor
- Step 2 Chop the onion into small cubes and sauté in a wide pan with oil when it is well poached, remove from the heat Grind the green peppercorns in a mortar, adding a tablespoon of oil and brush the fish on both sides.
- Step 3 Put the pan on the fire and place the fillets with the thyme facing down, leave over low heat for 5 minutes and brown on both sides (cover the pan so that the fish cooks well on the inside without burning the outside) Water the tuna with a splash of white wine and cream, moving the pan to bind the sauce, keep on the heat until it thickens Remove the fillets, place on a board and cut the twine Serve on a platter and cover with the sauce obtained (if any very thick add a tablespoon of fish broth or water)
