Tuna loins with Cognac
Juan Manuel Pardo García
Tuna is part of a group of fish belonging to the family of the Escómbridos; large fish, rounded body, slender and hydrodynamic that narrows to the tail, bifurcated and muscular. The top of the tuna has texture and flavor different from the rest of the body for which it is appreciated.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
8
Servings
  • 4 chunks tuna loin, (big)
  • 2 onions, big
  • pepper
  • salt
  • extra virgin olive oils
  • cognac
  • soy sauce, or soy
Preparation
5 mins
20 mins
Low
  • It is put to heat a good jet of oil in a clay pot or a pot with a thick metallic bottom.
  • When the oil is hot, add the onions cut into small pieces and let them poach over low heat.
  • On the other hand, while the onion is caramelizing, the tuna loins are placed on a grill. They are seasoned and left there until they are done a little bit but without getting to do everything, turning around and back.
  • Once the onion is poached, place it in the same pan with the loins and let it mix. After a few minutes, salt is rectified and the cognac is poured and left to evaporate.
  • It is added soy sauce and stirred stirring the casserole for a few minutes and ready. It can be accompanied by some chips.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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