50 min
Type of dish: Fish
Temperature: Hot
Cuisine type: French cuisine
Seasonal period: All year
Ingredients for 5 portions
Ingredients for portions/units
Frozen bonito (tuna loin) 1.0 kg
Table salt 5.357 g
Margarine 0.014 kg
Shallots 0.036 kg
Plain flour 0.036 kg
White wine 0.071 l
Brandy 0.014 l
Fumet 0.786 l
Tomato sauce 0.214 l
Parsley 5.357 g
Onion 0.052 kg
Green leek 0.524 ud
Parsley 0.0 g
Fish heads and bones 0.21 kg
Water 0.786 l
Onion 0.071 kg
Garlic, bulb 0.114 ud
Green pepper 0.043 kg
Diced tomato 0.286 kg
Table salt 0.1 g
Sugar 0.0 kg
  • Wash and chop the albacore into medallions, slices or half-slices depending on the size.

The following dishes are necessary for this recipe:

  • Prepare a fumet.
  • Fillet the mushrooms and sauté.
  • Chop the shallot into brunoise and sauté, then add the salted and floured albacore and turn .
  • Add a little more flour if necessary, pour a little wine and brandy, then let reduce and add the fumet.
  • Season with tomato sauce to give it some colour and then leave to cook.
  • Add the sautéed mushrooms and add salt if required, then sprinkle with parsley cut into brunoise.
Nutritional information (1 portion)
Fiber 8.97 g
Saturates 5.24 g
Monounsaturated fatty acids 8.48 g
Polyunsaturated fatty acids 8.42 g
Cholesterol 93.33 mg
Calcium 198.61 mg
Iron 5.76 mg
Zinc 3.08 mg
Vitamin A 272.46 ug
Vitamin C 63.79 g
Folic acid 209.7 ug
Salt (Sodium) 510.99 mg
Sugars 16.89 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.