Carrot puree with tuna fillets in olive oil, caramelized onions and seeds
3 cans of Rio Mare Tuna Fillets in olive oil 130 g
400 g carrots
1 medium potato
1 medium red onion
40 g extra virgin olive oil
100 ml milk
200 ml water
2 bay leaves
2 dessert spoons mixed seeds
salt and pepper to taste
1. Peel the carrots and potato. Cut into smallish pieces, place in a saucepan with the milk and water and season with salt. Bring the mixture to a boil, cover with a lid and cook over a medium flame for about 15 minutes. Remove the lid, raise the flame and, if necessary, reduce the sauce if it seems too liquid. Whisk vigorously to obtain a puree.
2. Peel the onion, cut into small segments and sauté in a frying pan with the oil, bay leaves, sugar, two tbsp water and a pinch of salt and pepper. Cook for about 5 minutes until the onion is tender.
3. Arrange the puree, onions and their liquid on 4 individual plates. Top with the tuna fillets and garnish with the seeds.