Photography recipe
Fotografía Chef Signature Chef

 METHOD

  1. Sauté the onion with sugar and salt, slowly forming a confit.
  2. Form layers of potato, lard and onion confit, cover with the cream and egg yolk mixture. Bake on a low heat.
  3. Put the tuna on the grill and cook as desired.
  4. Serve and sprinkle with the garlic and parsley oil. Serve with the pie.

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 METHOD

  1. Sauté the onion with sugar and salt, slowly forming a confit.
  2. Form layers of potato, lard and onion confit, cover with the cream and egg yolk mixture. Bake on a low heat.
  3. Put the tuna on the grill and cook as desired.
  4. Serve and sprinkle with the garlic and parsley oil. Serve with the pie.

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Ingredients 4 persons
  • TUNA
  • 200 g yellowfin tuna
  • 5 g green leaves
  • 2 ml garlic and parsley oil
  • 2 g salt
  • PIE
  • 400 g sliced potatoes
  • 100 g lard
  • 50 ml cream
  • 2 egg yolks
  • 100 g white onion
  • 10 g sugar
  • 5 g salt.
Recipes. The Cook & Chef Institute