6 slices of fresh tuna with 1.5 cm thickness (1 kg)
1 tablespoon of salt
1 teaspoon of black pepper
1/2 teaspoon of nutmeg
1 tablespoon of chopped parsley
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 (400 g), cut into wedges
30 black olives without pit, whole (90 g)
3 tablespoons of chopped cilantro
6 slices of fresh tuna with 1.5 cm thickness (1 kg)
1 tablespoon of salt
1 teaspoon of black pepper
1/2 teaspoon of nutmeg
1 tablespoon of chopped parsley
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 (400 g), cut into wedges
30 black olives without pit, whole (90 g)
3 tablespoons of chopped cilantro
In a large bowl, season the tuna with salt, black pepper, nutmeg, and parsley. Reserve
In a large skillet, over medium heat, sauté the garlic in olive oil, stirring occasionally, until soft (3 minutes)
Add the potato, cover the skillet, and cook, stirring occasionally and adding water as needed, until golden brown (about 10 minutes)
Transfer the potato to a bowl and reserve
In the same skillet, increase heat, add the tuna, cover, and cook, flipping the slices occasionally and adding water as needed, until it can be easily pierced with a fork (about 20 minutes)
Add the remaining ingredients and let simmer for 2 minutes
Combine the potato and mix gently
Heat through (3 minutes)
Transfer to a serving dish and serve immediately
733 calories per serving
