Ingredients
For 6 people
- 0.2 grams of saffron
- 3 cloves of garlic
- salt, pepper
- 1/2 bunch of parsley
- 3 onions
- 5 tablespoons of olive oil
- 1 bunch of fresh coriander
- 1 kilo of tuna
- 1 green cabbage
- 1 teaspoon of cumin
- paprika
Preparing the recipe
- The day before, prepare your saffron by diluting it in a coffee cup of cold water.
- Cut your tuna into nice slices.
- Blanch the cleaned and quartered cabbage for 4 to 5 minutes in a pot of boiling salted water. Drain it, refresh it and cut it into thin strips.
- Peel the garlic and onions, and cut them into thin strips. Also wash the coriander and parsley, and rinse the tuna.
- In a pot, brown the garlic and onion in heated oil. Add the strips of cabbage, and pour 15 cl of water, add the paprika and cumin, salt, pepper, mix.
- Let simmer over low heat for 20 minutes, and add water if necessary.
- Add the saffron, cook for another 10 minutes.
- Place the tuna slices on the cabbage, and sprinkle with the chopped coriander and parsley, cook over very low heat for 10 minutes.
- Serve very hot
source: mezgarne.com
