6 slices of fresh tuna, 1.5 cm thick (1 kg)
1 teaspoon of salt or to taste
1 pinch of black pepper
1 pinch of nutmeg
4 cloves of garlic, minced
3/4 cup of olive oil (180 ml)
1 kg of sweet potato, peeled and cut into 1 cm thick slices
1 cup of water (240 ml)
1/4 cup of butter (50 g)
4 medium tomatoes (480 g), cut into wedges
30 black olives, pitted and intact (90 g)
3 tablespoons of chopped parsley
6 slices of fresh tuna, 1.5 cm thick (1 kg)
1 teaspoon of salt or to taste
1 pinch of black pepper
1 pinch of nutmeg
4 cloves of garlic, minced
3/4 cup of olive oil (180 ml)
1 kg of sweet potato, peeled and cut into 1 cm thick slices
1 cup of water (240 ml)
1/4 cup of butter (50 g)
4 medium tomatoes (480 g), cut into wedges
30 black olives, pitted and intact (90 g)
3 tablespoons of chopped parsley
In a large bowl, season the tuna with salt, pepper, nutmeg, and coriander
Set aside
In a large skillet, sauté the garlic in olive oil over medium heat until golden brown (about 4 minutes)
Add the sweet potato, mix well, cover, and cook, stirring occasionally, until caramelized (about 10 minutes)
As the sweet potato cooks, gradually add half of the water, scraping the bottom of the skillet with a wooden spoon to prevent sticking
It should be tender but still slightly firm
Remove the sweet potato from the skillet (set aside in a bowl) and add the reserved tuna
Increase heat, cover, and cook, flipping the tuna occasionally
Gradually add the remaining water until the tuna easily separates with a fork (about 15-20 minutes)
Add the butter, tomato, olives, and parsley
Simmer for 2 minutes
Add the set-aside sweet potato, mix gently, and warm for about 3 minutes
Transfer to a serving dish and serve immediately
733 calories per serving
