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Prepare the ingredients.
Season the tuna with salt and pepper. Pour the oil into the bowl.
Lightly brown the shallots. Add the stock, drained gelatine, mustard, salt, pepper and tarragon.
Put the tuna in the steam basket, and put the basket in the bowl on top of the sauce.
Pressure cooking time: 2 mins.
Flake the tuna. Mix it into the sauce.
Divide between glass jars. Refrigerate for 12 hours.