Fresh Tuna Medallions with Glazed Onion and Tomato
Ingredients (10 portions)
| Amount | Measure | Name |
|---|---|---|
| 0.50 | cup | Olive oil |
| 4.50 | lb | Onions thinly sliced |
| 0.75 | cup | Water |
| Salt to taste | ||
| Black Pepper to taste | ||
| 1.30 | oz | Sugar, granulated white |
| 9.00 | oz | tomato ripe |
| 3.50 | lb | Tuna fillets |
| 2.00 | cl | Garlic sliced |
| 2.00 | x | Bay leaves, whole |
| 8.00 | oz | tomato diced |
| 35.00 | oz | KNORR Ultimate Fish Base 6 x 1 Lb prepared |
| 0.75 | cup | Wine, white |
| Parsley to garnish |
Preparation
1. Heat olive oil and sauté onion in olive oil for 1 minute. Add water, salt, black pepper and sugar. Cook until water is evaporated and onions are transparent, soft and caramelized. Hold warm.
2. Prepare tomato concasse and set aside for garnish.
3. Cut tuna into 10 medallions of 1/2 inch thick. Set aside.
4. Sauté garlic with bay leaves. Add tomato and simmer slowly for 3 minutes. Hold warm.
5. Prepare Knorr Fish Base according to package directions. Add wine and simmer for 1 more minute. Add tuna medallions and poach lightly.
To Serve: Ladle a small amount of tomato mixture in plate. Surround the tuna medallion with the glazed onion. Pour 1 tablespoon of Knorr Fish Base with wine on top of the tuna. Top tuna medallion with onion cluster and tomato concasse. Garnish with parsley and bay leaf.
