John Myers
Ingredients for 2 servings:
- 1 small organic lemon(s), juice and peel
- 2 tuna steaks (150 g each), approx. 2 cm thick
- 2 tbsp olive oil
- 400 ml fish stock
- 100 ml water
- 180 g pasta
- 40 g green olives, pitted
- 60 g soft goat cheese, e.g. goat cream cheese roll
- salt and pepper
- oregano
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes
particularly fast
Preheat the oven to 175°C (top/bottom heat). Squeeze the lemon and zest. Rinse the fish fillets and pat dry. Heat the oil in an ovenproof pan and sear the fish for about 30 seconds on each side. Place on a plate and season with salt, pepper, and lemon zest. Bring the stock and water to a boil in the pan. Break the pasta (long pieces), stir into the stock, and cook over high heat for about 7 minutes, stirring occasionally. Halve the olives and add to the pasta. Place the fish on top. Sprinkle oregano over the fish, drizzle with lemon juice, and crumble the cheese over it. Place the pan on the middle rack of the hot oven and bake for about 15 minutes. Approx. 825 kcal per serving.
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