6 slices of fresh tuna with 1.5 cm thickness (1 kg)
1 tablespoon of salt
1 teaspoon of black pepper
1 teaspoon of nutmeg
1 tablespoon of chopped coriander
4 cloves of garlic, minced
3/4 cup of olive oil (180 ml)
6 large potatoes (900 g), cut into 1 cm thick slices
1 cup of water (240 ml)
1/4 cup of butter (50 g)
4 medium tomatoes, cut into wedges
30 black olives without pits, whole (90 g)
3 tablespoons of chopped parsley
6 slices of fresh tuna with 1.5 cm thickness (1 kg)
1 tablespoon of salt
1 teaspoon of black pepper
1 teaspoon of nutmeg
1 tablespoon of chopped coriander
4 cloves of garlic, minced
3/4 cup of olive oil (180 ml)
6 large potatoes (900 g), cut into 1 cm thick slices
1 cup of water (240 ml)
1/4 cup of butter (50 g)
4 medium tomatoes, cut into wedges
30 black olives without pits, whole (90 g)
3 tablespoons of chopped parsley
In a large bowl, season the tuna with salt, black pepper, nutmeg, and coriander. Reserve
In a large skillet over medium heat, sauté the garlic in olive oil, stirring occasionally, until softened (3 minutes)
Add the potatoes, cover the skillet, and cook, stirring occasionally, and adding the remaining water as needed, until golden brown (about 10 minutes)
Transfer the potatoes to a bowl and reserve
Place the tuna in the same skillet, increase the heat, cover, and cook, flipping the slices occasionally, and adding the remaining water as needed, until the tuna can be easily flaked with a fork (about 20 minutes)
Add the remaining ingredients and simmer for 2 minutes
Combine the potatoes, stir gently, and warm (3 minutes)
Transfer to a serving dish and serve immediately
733 calories per serving
