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Atún Dolores

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Tuna Medallion in Cheese Sauce with Capers

35 mins
20 mins
Low
220
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Prepare these tuna medallions for important holidays or celebrations. They are very simple to cook, as well as delicious. Take advantage of Tún Dolores® to prepare them, because your care in packaging the product will make its presentation perfect.
Learn more about Atún Dolores

Ingredients

4 portions
  • 1 tablespoon butter, in cubes
  • 2 tablespoons onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 cup milk
  • 1/2 cups whipping cream
  • 3/4 cups manchego cheese, grated
  • 1/4 cups capers
  • 1/2 teaspoons salt
  • 1/2 teaspoons black pepper, freshly ground
  • 1/2 teaspoons fine herbs
  • 4 Dolores® premium yellow fin tuna medallions
  • 1 tablespoon sea salt
  • 1 teaspoon black pepper, freshly ground
  • 2 tablespoons olive oil
  • 1 branch fresh rosemary

Preparation

In a hot pot with melted butter, sauté the onion and garlic over medium heat for 3 minutes, or until they turn bright. Add the milk and the whipping cream, bring to a boil and add the grated Manchego cheese, stirring constantly until the cheese melts.
Add the capers, salt, pepper, and herbs and cook for 5 minutes. Remove from heat and reserve hot.
On a board, season the Dolores® Premium Tuna Medallions with grain salt and freshly ground black pepper.
Place the medallions in a pan with hot olive oil, cook over medium low heat for 8 minutes on each side. Remove from heat.
Place a little cheese sauce on an extended plate, arrange the medallions and bathe with the same sauce, decorate with fresh rosemary.

PRESENTATION

Accompany with salad and white wine.

TIPS

Remember to cook the tuna medallions over low heat, in this way the center will be well cooked and the crust that will form will be ideal. To better control the temperature, cover the pan where you cook them once the surface is browned.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
238.1
kcal
11.91%
Carbohydrate, by difference
4.6
g
1.53%
Protein
8.1
g
16.2%
Total lipid (fat)
21.3
g
32.77%
100
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Provided by USDA
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