English:
4 tuna steaks
3 onions
3 cloves of garlic, unpeeled
1 cup of olive oil
½ cup of white wine vinegar
Salt
A bay leaf
Thyme
Rosemary
Put some of the olive oil in a pan over a medium-high
heat. When the oil is hot, fry it (not too much), add salt. Remove the tuna
from the pan and set aside on a tray.
Chop the onion into thin slicesIn the same pan, add the rest of the oil. When the oil
is hot add the thinly sliced onion, the unpeeled gloves of garlic, the bay leaf,
the thyme, the rosemary and the vinegar, add salt. Let it cook slowly for 20 minutes.
The onions should be soft.
Spoon the pickled onion mix on top of the tuna and let
it stand for a while.
You can serve hot or cold ,it is equally delicious!!!!!
Català:
4
talls de tonyina
3
cebes
3
grans d’all sense pelar
1
got d’oli d’oliva
½
got de vinagre de vi blanc
Sal
Una
fulla de llorer
Farigola
Romaní
Posarem
una mica d’oli en una paella a foc mig, per fregir-hi la tonyina (no massa), hi
tirarem sal.
Retirarem
la tonyina del foc i la reservarem en una safata.
Tallarem
la ceba ben fineta.En
la mateixa paella , hi tirarem la resta d’oli. Quan l’oli sigui calent hi
fregirem la ceba, els alls sense pelar, la fulla de llorer, la farigola, el
romaní i la sal. Ho deixarem coure a foc lent durant 20 minuts. Les cebes han
de quedar ben suaus i lluents.
Passat
el temps, tirarem l’escabetx per sobre de la tonyina i ho deixarem que es vagi
macerant.
Es
pot menjar calent o fred, de les dues maneres és deliciós!!!
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