We turn the ingredients of the marinade into pulp with the help of a multi, and we add in a bowl the tuna fillets.
We wash and clean our vegetables. We cut the plums into quarters, the onion and the peppers into cubes.
In a deep saucepan, we sauté the plums with butter, we add the onion and the peppers, we add sufficient salt and pepper and we stir. We powder the sugar and the ginger, we finish sautéing by pouring wine and we add the TOP vinegar with estragon.
We cook for 35 minutes, until the liquids evaporate.
We sauté the tuna from both sides in a frying pan until it starts to brown.
We serve the tuna in individual plates and we garnish with the stew plums.
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