John Myers
Tuna Fillet with Marsala Shallots
The perfect tuna fillet with marsala shallots recipe with a picture and simple step-by-step instructions.
- 3 tbsp Extra virgin olive oil
- 20 small Peeled shallots
- 10 tbsp Marsala Oro Dolce
- 100 ml Poultry broth
- 0,5 bunch Parsely
- 4 Discs Tuna fillet a.200g
- Salt and freshly ground black pepper
- Heat 1 tablespoons of olive oil in a pan and sweat the shallots over medium heat until translucent. Deglaze with Marsala and add the stock. Simmer over medium heat for about 10 minutes until most of the liquid has boiled away and the shallots are cooked through. Take off the stove and let it cool down a bit.
- Marsala – place shallots and parsley leaves on a large board and finely chop, then place in a bowl and season with salt and pepper.
- Wash the tuna under cold water and pat dry with kitchen paper. Season with salt and pepper on both sides, drizzle over the remaining olive oil and rub the fish with it.
- Heat a grill pan without adding fat and fry the tuna vigorously on both sides for 2-3 minutes, depending on the thickness of the slices, so that it has nice roasted strips on the outside but is still pink on the inside.
- Place the Marsals shallots on the hot tuna fillets and serve immediately. It goes well with roasted potatoes, Schmörkes or crispy ciabatta.
- 6th tip! This dish is also great for cooking on the grill!
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