Tuna to Pipo's Plate

Name: Tuna to Pipo's Plate
Yield: 10
Ingredients: 10 slices of 1.5 cm thick fresh tuna (1.5 kg); 1 liter of milk; 2 teaspoons of salt or to taste; 4 medium onions, chopped (400 g); 1 cup of oil (240 ml); 3 bay leaves; 1 pinch of black pepper; FOR THE MAYONNAISE; 1 egg; 1 yolk; 1 pinch of salt; 2 tablespoons of lemon juice; 1/2 cup of olive oil (120 ml); 1/2 cup of milk (120 ml); FOR THE POTATO PURÉE; 1/3 cup of butter (65 g); 1.5 kg of cooked and mashed potato; 1/3 cup of milk (80 ml); 1/2 teaspoon of salt or to taste

1
10 slices of 1.5 cm thick fresh tuna (1.5 kg)
2
1 liter of milk
3
2 teaspoons of salt or to taste
4
4 medium onions, chopped (400 g)
5
1 cup of oil (240 ml)
6
3 bay leaves
7
1 pinch of black pepper
8
FOR THE MAYONNAISE
9
1 egg
10
1 yolk
11
1 pinch of salt
12
2 tablespoons of lemon juice
13
1/2 cup of olive oil (120 ml)
14
1/2 cup of milk (120 ml)
15
FOR THE POTATO PURÉE
16
1/3 cup of butter (65 g)
17
1.5 kg of cooked and mashed potato
18
1/3 cup of milk (80 ml)
19
1/2 teaspoon of salt or to taste

Ingredients

1
10 slices of 1.5 cm thick fresh tuna (1.5 kg)
2
1 liter of milk
3
2 teaspoons of salt or to taste
4
4 medium onions, chopped (400 g)
5
1 cup of oil (240 ml)
6
3 bay leaves
7
1 pinch of black pepper
8
FOR THE MAYONNAISE
9
1 egg
10
1 yolk
11
1 pinch of salt
12
2 tablespoons of lemon juice
13
1/2 cup of olive oil (120 ml)
14
1/2 cup of milk (120 ml)
15
FOR THE POTATO PURÉE
16
1/3 cup of butter (65 g)
17
1.5 kg of cooked and mashed potato
18
1/3 cup of milk (80 ml)
19
1/2 teaspoon of salt or to taste

Directions

1
In a large saucepan, bring the tuna, milk, and half of the salt to a simmer over medium heat
2
When it comes to a boil, reduce the heat, cover partially, and cook for 10 minutes
3
Drain the tuna and reserve 2 cups of the milk
4
In another large saucepan, sauté the onion in low heat with oil, bay leaves, remaining salt, and pepper until soft and translucent, but not browned
5
Add the reserved milk, stir, and cook until the liquid evaporates, leaving the onion still slightly moist (about 10 minutes)
6
Remove and discard the bay leaves. Reserve
7
PREPARE THE MAYONNAISE: place in a blender the egg, yolk, salt, and lemon juice
8
With the blender running, slowly pour in the olive oil and milk until thickened. Reserve
9
Preheat the oven to 200°C (hot)
10
PREPARE THE POTATO PURÉE: melt butter in medium heat in a saucepan
11
Add the remaining ingredients and mix well until smooth and homogenous
12
Cover and reserve
13
Place tuna pieces in a refrigerator-proof dish
14
Add the onion and mix
15
Cover with reserved mayonnaise
16
Arrange spoonfuls of potato purée on top, along the edges of the dish, decoratively
17
Bake in the preheated oven until golden brown (about 20 minutes)
18
Serve immediately
19
850 calories per serving