Tuna Fillets in Cognac
Tuna is part of a group of fish belonging to the Scombridae family; large fish with a rounded, slender, and hydrodynamic body that tapers to a bifurcated and muscular tail.
The upper part of the tuna has a different texture and flavor from the rest of the body, which is why it is appreciated.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
8
Servings
- 4 chunks tuna loin, (large)
- 2 onions, large
- pepper
- salt
- extra virgin olive oils
- cognac
- soy sauce, or soy
Preparation
5 mins
20 mins
Low
- A good splash of oil is heated in a clay pot or a thick-bottomed metal pot.
- When the oil is hot, add the chopped onions and let them sauté over low heat.
- Meanwhile, while the onions are caramelizing, place the tuna fillets on a grill. Season with salt and pepper and let them cook a little, turning them occasionally but not fully cooking them.
- Once the onions are sautéed, place them in the same pot with the fillets and let them mix. After a few minutes, adjust the salt and add the cognac, letting it evaporate.
- Add soy sauce and stir, moving the pot for a few minutes, and it's ready. It can be served with some fried potatoes.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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