Lately at my house we have been experimenting with tuna steaks. They are not the typical fillets bought canned but it is a totally fresh tuna and bought in a fishmonger. On this occasion we wanted to make a typical and special recipe for dipping bread in its tomato sauce: tuna steaks in tomato sauce. It was delicious! It is a very nutritious dish, which can be eaten perfectly as a single dish and it is delicious. Next, we leave you with the amounts of the ingredients and with the step by step of the preparation.
Tuna steaks in tomato sauce
These tuna steaks in tomato sauce were to die for… Grab a lot of bread and get dipped in this rich sauce.
Author Carmen Guillen
Kitchen: Spanish
Recipe type: Fish
Rations: 4
Preparation time:
Cooking time:
Total time:
Ingredients
- 1 can of crushed natural tomato (500 grams)
- 1 kg of fresh tuna in fillets
- 1 green pepper
- 1 red pepper
- 1 fresh onion
- 2 cloves of garlic
- Oregano
- White pepper
- Sugar
- Sal Island
- Olive oil
- Bread
Preparation
- In a pot we are going to prepare before anything else the sofrito. To do this, we will add olive oil and we will put it to heat. While it is heating, we will wash our vegetables well and chop them all into fairly small pieces (we want to see that vegetable on the plate but not in excessively large pieces). Chop the peppers (green and red), the onion and the garlic. We add it all to the pot when the oil is moderately hot. Sauté at medium temperature until poached.
- The next thing will be to add the crushed tomato and make the sauce… We leave over a low heat, so that all the ingredients are mixed and the sauce becomes thicker. We add a teaspoon of salt and another of sugar, so that the sauce is not too sour. We also add the oregano to taste and a little white pepper.
- While the sauce is being made, in a frying pan we are going to make a round and round of our tuna steaks. We will not do much, just a little for each side, since then we will add them to the sauce so that they are finished.
- Once the sauce has reached almost all the desired thickness, we add the fillets and let it cook for 15 or 20 minutes over medium heat.
- We taste one last time for salt and set aside when ready.
Notes
Take plenty of bread for the sauce, you will need it!
Nutritional information per serving
Calories: 400
For us kitchen novices, what does "until poached" and "round and round" mean?
They should have a link and not take for granted the additional methods (for example, bechamel sauce is in itself a separate recipe but it is an element of many recipes, right?) Or terms.