Tuna Fillets in Cognac

Name: Tuna Fillets in Cognac
Prep time: 25 min
Cook time: 20 min
Yield: 8
Cuisine: Internacional
Ingredients: 4 chunks tuna loin, (large); 2 onions, large; pepper; salt; extra virgin olive oils; cognac; soy sauce, or soy

Juan Manuel Pardo García

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

Published: 01-07-2015

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.