Tuna Fillet with Sicilian Lemon

Season the tuna with salt and black pepper and reserve

In a bowl, combine the breaded form, lemon rind, and parsley

Mix well and crush it with your fingers

Use this mixture to coat the tuna

Fry for three minutes per side in an anti-adhesive skillet brushed with corn oil

With a sharp knife, cut the coated tuna into four medallions

Place them on a flat plate and reserve

Sauce

In a pan, combine the butter and lemon juice

When it boils, add the olive oil

Season with salt, black pepper, and blend in a blender until smooth. Reserve

Garnish

Cook the vegetables and mushrooms in steam and season with salt, black pepper, and olive oil

Serve with tuna and sauce.