Elaboration

• Clean the tuna skin and scales (to bleed it, it is optional, leave it in a bowl with cold water for 2 to 3 hours in the refrigerator)
• Dry tuna well and season
• Put the flour on a plate, and lightly flour the tuna
• Add the oil to the 11 in Saladmaster Titanium Sauce Pan and put at medium temperature
• When the oil is hot, add the tuna and rise to medium high temperature (75% power), brown the tuna everywhere without cooking inside
• Reserve the tuna on a plate
• Strain the oil and pass it clean to the 25 cm Saladmaster titanium skillet
• Clean the Sauce pan in case there are traces of flour that can stick and deposit the tuna in it
• Put at average temperature 25 cm skillet with oil
• When the oil is hot, add the garlic, bay leaf, thyme, rosemary and a tablespoon of black pepper in grain, while stirring
• Lower the heat to a minimum
• When the garlic is fried, add a quarter tablespoon of sweet paprika and continue stirring, pour over the tuna that is reserved in the 11 in Sauce pan
• Add the white wine and vinegar to the 11 in Sauce pan, preheated to medium temperature
• Put on average fire the 11 in sauce pan
• Cover and wait for it to click steadily
• Go to minimum temperature
• Cook between 35 and 45 minutes at minimum temperature
• Leave to cool 2 or 3 hours in refrigerator to consume