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Grilled tuna with kritharaki and white wine cream sauce

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Ingredients for 4 servings:

  • 8 stalks of chives
  • 4 tuna steaks
  • n. B. Sea salt and pepper, mixed, from the mill
  • 100 g Kritharaki (rice-shaped noodles)
  • n. B. Salt
  • 1 ½ lemon(s)
  • 160 ml white wine
  • 100 ml cream
  • ½ bunch chives
  • possibly sauce thickener, optional

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Cook the kritharaki in well-salted water for about 8-10 minutes. Meanwhile, finely chop the chives. Cut four lemon slices, tear the zest into strips, and squeeze the remaining juice. Combine the juice and zest with the white wine, cream, and chives. Bring to a boil briefly and thicken if desired. Season the tuna with salt and pepper on both sides. Grill or grill over high heat for about 2 minutes on each side (the tuna should still be almost raw in the center). Arrange the kritharaki, tuna, and sauce on warmed plates. Garnish the tuna with lemon slices and chive sprigs.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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