Ahi Tuna Cadiz
Serves: 6
Eda Schinner
1 January 1970
Based on User reviews:
50
Spice
44
Sweetness
45
Sourness
42
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
2 tbsps
Extra-Virgin Olive Oil1 clove
Garlic (sliced)2 tbsps
White Wine (dry)60 g
Butter1
Salt2 medium
Red Potatoes60 g
Olive OilDirections:
1
In a shallow platter, combine the bread crumbs and chorizo pieces, mixing to distribute evenly
2
Cut the tuna into 2-inch thick slices
3
Press only 1 side of each tuna fillet into the bread crumb mix
4
In a saute pan over medium heat, add 1 tablespoon of oil
5
Sear the breaded side of the fillet
6
Turn over and sear the other side for 2 minutes (keeping it rare) and reserve
7
To the pan, add the remaining olive oil and saute the garlic until fragrant
8
Pour in the vinegar and white wine, and reduce the liquid by half
9
Whisk in the butter and remove the pan from the heat
10
Season with salt and pepper
11
To serve, place the potatoes on the center of a plate, stack the tuna fillet on top and add sauce lightly over and around the tuna
12
In a small saucepot, add the red potatoes and enough water to cover and add a generous amount of salt
13
Bring to a boil, then reduce to a simmer
14
When the potatoes are tender, strain and allow to cool
15
Cut the cooled potatoes in half
16
Heat the oil in a small saute pan over medium-high heat and then add the potato halves, cut side down
17
Cook until golden on 1 side, then turn over and cook the other side
18
Drain onto paper towels, season with salt and pepper, and reserve