Grilled tuna with aioli sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Tuna steaks each weighing 180 g. | |
| 4 | tablespoons | Olive oil. |
| 2 | tablespoons | Groundnut oil. |
| 4 | Garlic cloves. | |
| 1 | Egg yolk. | |
| Parsley | ||
| Salt; pepper. | ||
Directions
1 Make the aioli sauce: Peel the garlic, cut each clove in half and remove the green shoot, then press.
2 Mix the garlic and egg yolk in a bowl, whip, then pour in the olive oil drop by drop to begin with, whipping all the time, then in a continuous stream. Season and put in the refrigerator to keep cool.
3 Heat the groundnut oil in a deep pan and fry the tuna steaks quickly on each side. Cover the pan, lower the heat and cook for 15 minutes.
4 Place the tuna on a serving dish and serve immediately with the aioli sauce.
Tuna was already popular in Ancient Times. The Phoenicians salted and smoked it.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.