Tuna fillet with arugula, parmesan, gorgonzola and pecan topping

Ingredients for 2 servings:

• 300 g tuna fillet(s)
• 20 g Parmesan
• 10 g Gorgonzola
• 1 lemon(s)
• 3 tbsp olive oil
• ½ pack of arugula
• 20 g pecans or walnuts
• ½ clove(s) garlic

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 27 minutes

The topping can also be used for bruschetta.

First, chop the nuts, Parmesan, garlic, and Gorgonzola into a coarse mixture. Grate in some lemon zest. Roughly chop the arugula, too. Mix both together. Pour the oil into a dish, squeeze in some lemon juice, and add a good pinch of salt and pepper. Wash the tuna, pat it dry, and then turn it well in the dish so that the fish is completely coated with the oil mixture. Spread the topping on the fish and then place the dish in the oven for 10-15 minutes at 180-200 degrees Celsius. The cooking time depends on whether you like the tuna pink. The fish dries out quickly, so don’t leave it in the oven for too long. Serve with a delicious baguette, salad, or vegetables. You can also toss potatoes or pasta in the sauce after removing the dish from the dish. Or simply dip the sauce into the sauce.