White north tuna with black olives and capers Preparation

Wash the tuna thoroughly and dry it. In a recipient big enough to fit in the fillets, add the white wine, sherry vinegar, basil, rosemary springs, pepper, salt and garlic, mix it and then place the tuna fillets, let them marinate for an hour or two.

Remove the fillets from the mix, save the liquid mix to use it later on. Cut up the onion in rings and fry them slightly in olive oil in a deep saucepan. Pour the marinating mix and 125ml of water, and then add the capers and black olives. Let the sauce cook and reduce in medium heat, adding salt and pepper to taste.  

Preheat the oven at 200ºC, grease a deep glass dish, place the tuna and pour the sauce, make sure to cover the fillets evenly with the sauce. Let it cook for 20 minutes and it’ll be ready to be served.

Serves 4
Preparation time: 180 min
Difficulty: Medium
  • 4 fresh white tuna fillets of approximately 200gr each

    1 glass of white whine

    2 diced garlic clovers

    2 spoonfuls of Sherry vinegar Plaza del Sol

    2 basil leaves  

    2 rosemary springs

    Black pepper and salt

    100 ml extra virgin olive oil Picual and Arbequina Plaza del Sol

    1 onion

    200g of pitted black olives Plaza del Sol, sliced 

    1 Spoonful of capers in vinegar Plaza del Sol