Tuna with Milk

Cook the tuna, milk, and salt at high heat

When it boils, reduce the heat and cook for 10 minutes

Drain the tuna and reserve two cups of milk

Sauté the onion with olive oil, rosemary, a pinch of salt, and black pepper

Add the reserved milk and cook, stirring for 10 minutes or until the liquid evaporates

Mayonnaise

In a blender, beat the egg, yolk, a pinch of salt, and lemon juice, slowly pouring in the olive oil until thickened

Puree

Heat the oven to high temperature

Melt the butter at medium heat

Combine all ingredients and mix well until homogeneous

Place the tuna in a refractory dish

Add the onion and cover with mayonnaise

Arrange spoonfuls of puree around the edges of the refractory dish, decoratively, and bake for 20 minutes or until golden

Serve immediately.