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- Ingredients
- Recipe
- Fresh tuna loin1 kg
- Calabrese Potato200 g
- Red onion1 unit(s)
- French beans200 g
- cherry tomato200 g
- Black olives100 g
- Peeled Garlic50 g
- Olive oil to taste
- Season the tuna and sear it like roast beef, set aside;
- In a small pan, cook the potatoes in water and salt until soft, set aside;
- In a large frying pan put a thread of oil, place the boiled potatoes, the garlic and the onion cut into wedges, sweat everything;
- Once the previous step is done, place the tomatoes, olives, and French beans, let the moisture and steam of the vegetables cook them;
- Slice the tuna, place it over the vegetables in the skillet and let it heat up in its own residual heat;
- If you want, you can plate it, transfer it to a platter or even serve it in the frying pan, for that, fry the quail eggs, place them on top decorating with herbs of your choice!
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