Tuna Medallion with Tomato Concassé
A delicious recipe that you can make when you're in a hurry and want to eat very healthy. The tomato concassé refers to a different cooking method for the tomato, in which it is sautéed with garlic and onion. You can add a spicy touch by adding a fried Caribbean chili. Enjoy!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
2
Servings
- 2 Dolores® tuna medallions
- 1 red beefsteak tomato
- 1/4 white onions, finely chopped
- 1 garlic, finely chopped
- 1 güero chile, Caribbean, chilaca, or serrano
- olive oil
- salt, and pepper to taste
Preparation
10 mins
12 mins
Low
- Boil the tomato, remove the skin and seeds. Dice it into small cubes.
- In a hot skillet, add olive oil and sauté onion and garlic for 2 minutes, then add the tomato. Season with salt and pepper. Set aside. Fry/roast the chili in the same pan.
- Cook the tuna fillet for 6 minutes on each side, the center should remain pink. If you prefer, you can leave it longer for it to be more cooked.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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