- 1 Can of White Tuna in Olive Oil
- 1 leek
- 1 onion
- 2 carrots
- Fourth red pepper
- Fourth liter of Pedro Ximénez
We cut all the vegetables into julienne, that is, into thin strips.
In a pan we put a generous jet of oil.
Next, we incorporate: first the onion, then the pepper, the carrot and, finally, the leek.
When everything is sauteed, salted to taste.
For the reduction of Pedro Ximénez, we simply simmer the liquor and let it evaporate.
We put a generous background with the sautéed vegetables
On top, we place the White Tuna in olive oil on large loins and pour over them the reduction of Pedro Ximénez as a vinaigrette.