800 g of fresh tuna cut into 3 cm pieces
1 small onion, finely chopped
1 tablespoon of olive oil
2 tablespoons of dry white wine
1 teaspoon of sweet paprika
1 tablespoon of green coriander, finely chopped
1 bay leaf
1 stalk of parsley, finely chopped
3 stalks of thyme
6-8 grams of black pepper
to taste salt
2 tablespoons of unsalted gelatin dissolved in a little water
800 g of fresh tuna cut into 3 cm pieces
1 small onion, finely chopped
1 tablespoon of olive oil
2 tablespoons of dry white wine
1 teaspoon of sweet paprika
1 tablespoon of green coriander, finely chopped
1 bay leaf
1 stalk of parsley, finely chopped
3 stalks of thyme
6-8 grams of black pepper
to taste salt
2 tablespoons of unsalted gelatin dissolved in a little water
Fry the onion in olive oil until it starts to brown
Combine the tuna pieces, enough white wine to cover the fish, sweet paprika, green coriander, bay leaf, parsley, thyme, and black pepper, to taste salt
Bring to a simmer, cover the pan, and cook slowly for about 18 minutes or until the fish is tender
Remove the fish
Strain the liquid
Add the dissolved gelatin and stir until it dissolves
Let cool
Arrange the tuna pieces on a platter and top with the gelatin mixture
Sprinkle with paprika at serving time
Serves 4 people.
