800 g of fresh tuna, cut into 4 pieces of 200 g each
4 tablespoons of butter
1 pinch of nutmeg
to taste: salt and black pepper
1/2 cup of brandy
For the sauce:
1 chopped onion
1 minced garlic clove
2 cups of dry white wine
4 tablespoons of tomato extract
1/2 cup of heavy cream
to taste: salt, black pepper, and brandy
1 tablespoon of brandy
800 g of fresh tuna, cut into 4 pieces of 200 g each
4 tablespoons of butter
1 pinch of nutmeg
to taste: salt and black pepper
1/2 cup of brandy
For the sauce:
1 chopped onion
1 minced garlic clove
2 cups of dry white wine
4 tablespoons of tomato extract
1/2 cup of heavy cream
to taste: salt, black pepper, and brandy
1 tablespoon of brandy
Wash the tuna and pat it dry with paper towels
Heat the butter in a frying pan over high heat and fry the tuna pieces for 3 minutes on each side
Season with nutmeg, black pepper, and salt
Pour in the warmed brandy and flambé
Keep warm
In the same frying pan, add the chopped onion and minced garlic and cook until they're soft
Mix the white wine with tomato extract and add it to the pan
Cook over medium heat for 10 minutes
Add the heavy cream, stirring constantly without letting it boil
Season with salt, black pepper, and brandy
Pour over the tuna fillets
If desired, serve with rice and salad
Serves 4.
