Preparation

the bacon is cut into longitudinal strips of one centimeter.
the tuna is rocked with a match needle. If one is not available, the tuna will be perforated along with any utensil. once this is done and the gaps will be filled with the bacon strips. it leaves.
When the oil is very hot, brown the tuna all the same. it is removed and reserved.
then the onions cut into hulls are well browned, the head of garlic.
When it is well poached, add the tuna, the bay leaf, the wine, the salt and pepper and let it boil until the sauce is well reduced.
this is passed through the Chinese and served around the tuna.

Ingredients

  • a good tuna loin
  • 1 head of garlic
  • 3 medium onions
  • 1 glass of red wine
  • 200 grams of white bacon
  • salt and pepper.
  • 1/2 cup olive oil
  • 1 bay leaf