INGREDIENTS FOR 4 PEOPLE
– 1kg of fresh tuna
– 1/2 L. of olive oil
– 4 eggs
– 2 lemons for juice
– 1 glass of white wine
– 400 grs. of onion
– 2 green peppers
– 2 red peppers
– 5 cloves of garlic
– 2 threads of parsley
– 100 grs. of carrots
– 200 grs. of red peppers
previously roasted
– 1 and a half litres of fish stock
and mix broth, all together
– 1 pot of meat stock
– flour
– salt
METHOD
Cooking time: 90 minutes
Pour ¼ litres of olive oil in a large pot, lightly fry all chopped and peeled vegetables for 1 hour, until golden.
Add flour, white wine and, when the sauce obtains a creamy colour, add white pepper, black pepper and the broth. Boil for seven minutes. Use a blender to mash it all together and pass it through a “chinoise”.
Clean the tuna removing the skin, bones and red parts. Make fillets of 1 cm of thickness. Add salt and lemon juice.
Batter with flour and egg and slightly fry. Place it in a clay pan, pour the sauce and cook for another 5 more minutes.
Leave it to settle for two hours before serving. It tastes even better the following day.