GRATEN OF TUNA
1 can of tuna natural (600 gm.).
2 onions rather large.
50 gm. Of beicón (daditos).
½ litre of fish broth.
1 cup of heavy cream.
1 tablespoon oil.
30 gm. Of butter.
40 gm. Grated of gruyére.
Salt, pepper and nutmeg.
In a saucepan fish broth to boil and let cook until reduced by half.
In a skillet we tablespoon of the oil along with the butter and when it has been undone rehogado the daditos of beicón onions and cut into slices. When they are transparent add the fish broth and wine and let cuezan, then add the cream. Sazonamos with salt, pepper and nutmeg.
Echo half of this sauce in the bottom of a mud cazuelitas individual or a little bigger. We add the tuna into pieces and cover with the other half of the sauce. Espolvoreamos with gruyére grated cheese on top. Metemos gratin in the oven (about 10 minutes) and serve out once in the oven.
We adornarlo with a little chopped parsley.