Tuna Stained with Mashed Peas

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Ingredients

  • Fresh tuna: 800 g
  • Peas: 1 kg
  • Chopped onion: 1
  • Garlic laminate: 2 teeth
  • Bacon in brumes in a pan (small cubes): 100 g
  • Pine nuts: 50 g
  • Butter: 50 g
  • Olive oil: 5 cl
  • White wine: 4 cl
  • Mint: 2 sheets
  • Salt, the flower of salt and black pepper: taste.

Directions

Put the pine nuts on a baking tray in the oven 160ºC to toast and peas in boiling water seasoned with salt. Prepare a container with cold water and ice to stop the firing of the peas. When, by the fire, and they are all on the surface, removing from the water with belt loop chinese or colander, reserving the juice and put the peas in the container with water and ice. Remove the peas and put in a glass crusher and add 2 shells soup of the water of your cooking. Grinding it very well, and pass the result by the dowel chinese. To book.

Measure the tuna to get 4 cobblestone and book. Put a frying pan on the heat to a minimum and a pan over a medium heat. For the mashed potatoes, put the butter in the pan and add the bacon and cook, add the onion and the garlic. After all sofrito add the pulp, stir well and season with salt and pepper. When you boil well add the white wine, stirring, lower the heat and leave to reduce. Go stirring occasionally. By this time, the frying pan is already very hot, as desired.

Put the olive oil and add the tuna. Stop blushing as well, and repeat the process at all ends of homogeneous way. Remove the tuna and put it in a table to rest. In the frying pan in which the tuna was ruddy, cool off with white wine to make the sauce, leave out. The mashed by this time you will be ready. Remove from heat, correct the seasoning and add the mint. Plating.

Cut the tuna into 2 or 3 pieces and place on top of the potatoes, season with the flower of salt, 1 or 2 tablespoons of the sauce, and end with the pine nuts previously roasted.

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