1 onion, sliced
salt and black pepper to taste
1 bay leaf
4 cups of boiling water
2 tablespoons of white vinegar
4 tuna steaks
For the lemon sauce
3 tablespoons of butter or margarine
3 tablespoons of wheat flour
1 1/4 cup of reserved cooking liquid
1/2 cup of fresh or canned whipped cream
salt and black pepper to taste
3 tablespoons of freshly squeezed lemon juice
1 onion, sliced
salt and black pepper to taste
1 bay leaf
4 cups of boiling water
2 tablespoons of white vinegar
4 tuna steaks
For the lemon sauce
3 tablespoons of butter or margarine
3 tablespoons of wheat flour
1 1/4 cup of reserved cooking liquid
1/2 cup of fresh or canned whipped cream
salt and black pepper to taste
3 tablespoons of freshly squeezed lemon juice
In a deep pot, mix the onion, 2 teaspoons of salt, black pepper to taste, bay leaf, boiling water, and vinegar
Bring to a boil
Remove from heat and let it simmer for 10-15 minutes or until the tuna is cooked through, but not too soft or disfigured
Use a fork to test its tenderness
Remove the tuna from the liquid with the help of a slotted spoon and place it on a warm plate
Cook the liquid and reserve 1 1/4 cup (for the lemon sauce)
Prepare the lemon sauce: in another pot, melt the butter or margarine and whisk in the flour
Gradually add the reserved cooking liquid and whipped cream, stirring constantly until the mixture thickens slightly
Add the remaining ingredients
Serve the tuna steaks with paprika and the lemon sauce separately, on a platter
This serves 4.
