Talk:Bifes de Atum

Original recipe

I have changed the original recipe method here so the original authors instructions are retained.

We regularly cook tuna [2 - 2.5 cm thick] / swordfish [2 - 2.5 cm thick] / salmon steaks [3 - 4 cm thick] - similar cooking times are required) - about three minutes a side, with a 5 minute (covered) resting period will result in perfectly cooked steaks, nicely caramelised on the outside with a moist centre.

I fear that 15 minutes of cooking would result in rather expensive boot-soles!

--Chef 16:22, 28 November 2010 (GMT)

Method

1. Heat the lard or oil in a large pan.
2. Add all of the ingredients and fry gently for about 15 minutes or until all the ingredients are cooked..
3. Turn the tuna halfway through and stir the vegetables from time to time.
4. Cover with tin foil and allow to rest before serving.