Prepare these tuna medallions at important festivities or celebrations. They are very simple to cook, as well as delicious.
Choose a brand of low fat tuna to prepare it, and it is important that it is a brand that takes care of the packaging of the tuna, since it is necessary that the tuna can have a consistent form, to obtain a good presentation.
- 1 tablespoon of butter, cubed
- 2 tablespoons onion, finely chopped
- 2 cloves of garlic, finely chopped
- 1 cup of milk
- 1/2 cups of whipping cream
- 3/4 cups manchego cheese, grated
- 1/4 cups of capers
- 1/2 teaspoon of salt
- 1/2 teaspoon black pepper, freshly ground
- 1/2 teaspoon fine herbs
- 4 premium yellowfin tuna medallions
- 1 tablespoon of grain salt
- 1 teaspoon black pepper, freshly ground
- 2 tablespoons of olive oil
- 1 fresh rosemary branch
In a hot pot with melted butter, sauté over medium heat under the onion and garlic for 3 minutes, or until they are shiny. Add the milk and cream to beat, let it boil and add the grated manchego cheese, moving constantly until the cheese melts.
Add capers, salt, pepper and fine herbs and cook for 5 minutes. Remove from the heat and set aside. On a board, season the tuna medallions with grain salt and freshly ground black pepper.
Place the medallions in a pan with hot olive oil, cook at medium low heat for 8 minutes on each side. Remove from the heat. Place some cheese sauce on an extended plate, arrange the medallions and bathe with the same sauce, decorate with fresh rosemary.
Serve with salad and white wine.
Remember to cook the tuna medallions over low heat, this way the center will be well cooked and the crust will be ideal. To better control the temperature, cover the pan where you cook them once the surface is browned.