Salt the tuna and sauté in a pan, without oil.Drain well and place it in a deep dish. In a casserole, place the garlic, herbs, cloves and peppercorns. Carefully pour vinegar and cook over a very soft fire for about 10 minutes. Pour this marinade over the tuna and let it cool 1 1/2 hours before serving.
- 4 tuna medallions
- 1 sprig of laurel, thyme, basil, parsley
- 2 cloves of garlic
- 1 glass of vinegar
- 1 large tsp of black pepper
- 2 nails, salt
Servings: 4 servings (0.27 pounds per serving)