Cut of 2 kg tuna
One liter of water
Half cup of vinegar
Four sliced onions
Three sprigs of rosemary
One tablespoon of fresh thyme, chopped
One slice of lime
Two tablespoons of salt
Half cup of cold water
One tablespoon of flavorless gelatin
One and a quarter cups of dry white wine
Canned red pepper flakes
Cooked eggs, cut into slices
Olives
Parsley
Lime wedges
Cut of 2 kg tuna
One liter of water
Half cup of vinegar
Four sliced onions
Three sprigs of rosemary
One tablespoon of fresh thyme, chopped
One slice of lime
Two tablespoons of salt
Half cup of cold water
One tablespoon of flavorless gelatin
One and a quarter cups of dry white wine
Canned red pepper flakes
Cooked eggs, cut into slices
Olives
Parsley
Lime wedges
Wipe the tuna clean with a cloth
Remove any skin, if present
In a saucepan, combine water, vinegar, onion, rosemary, thyme, lime, and salt
Bring to a boil, then reduce heat and simmer for 15 minutes
Add the tuna and cook for 30 minutes, or until it reaches your desired level of doneness
Remove from heat and let the tuna cool in the broth
Now, remove the tuna and place it on a sheet of aluminum foil
Chill in the refrigerator until cold
In another saucepan, combine water and gelatin and warm over low heat in a bain-marie to dissolve
Add the wine and stir
Remove from heat and let it thicken in the refrigerator
Cut the tuna into slices and arrange on a platter
Reserve some of the gelatin mixture and use the rest to coat the tuna slices
Garnish with canned red pepper flakes, olives, eggs, parsley, and lime wedges
Serves chilled
