10 slices of fresh tuna, 1.5 cm thick (1.5 kg)
1 liter of milk
2 tablespoons of salt or to taste
4 medium onions (400 g), chopped
1 cup of olive oil (240 ml)
3 sprigs of rosemary
1 pinch of thyme
FOR THE MAYONNAISE
1 egg
1 yolk
1 pinch of salt
2 tablespoons of lemon juice
1/2 cup of 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 potatoes
1/3 cup of milk (80 ml)
1/2 teaspoon of salt or to taste
10 slices of fresh tuna, 1.5 cm thick (1.5 kg)
1 liter of milk
2 tablespoons of salt or to taste
4 medium onions (400 g), chopped
1 cup of olive oil (240 ml)
3 sprigs of rosemary
1 pinch of thyme
FOR THE MAYONNAISE
1 egg
1 yolk
1 pinch of salt
2 tablespoons of lemon juice
1/2 cup of 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 potatoes
1/3 cup of milk (80 ml)
1/2 teaspoon of salt or to taste
In a large saucepan, bring the tuna, milk, and half the salt to a simmer over medium heat
When it comes to a boil, reduce the heat, cover partially, and cook for 10 minutes
Drain the tuna and reserve 2 cups of milk
In another large saucepan, sauté the onion in butter until softened, but not browned
Add the reserved milk, stir, and cook until the liquid has reduced and the onion is still moist (about 10 minutes)
Remove and discard the rosemary sprigs. Reserve
MAKE THE MAYONNAISE: place the egg, yolk, salt, and lemon juice in a blender
With the blender running, slowly pour in the oil and milk until thickened. Reserve
Preheat the oven to 200°C (hot)
MAKE THE POTATO PURÉE: melt the butter in a medium saucepan over medium heat
Add the remaining ingredients and stir well until smooth
Cover and reserve
Place tuna chunks in a refrigerated mold
Add the onion and mix
Top with reserved mayonnaise
Arrange potato slices decoratively along the sides of the mold
Bake in the preheated oven until golden (about 20 minutes)
Serve immediately
850 calories per serving
