in Recipes

Tuna hollandaise à la Ela

updated

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Ingredients for 2 servings:

  • 75 g tuna in oil, finely shredded
  • 50 g shallot(s), finely diced
  • 20 g capers
  • 35 g clarified butter
  • 50 ml dry white wine
  • 200 ml hollandaise sauce
  • n. B. Pepper, mixed, freshly ground
  • n. B. Salt

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 22 minutes

tastes particularly good with asparagus

Sauté the diced shallots in the heated clarified butter. Briefly sauté the tuna and capers. Then deglaze with the white wine. Add the hollandaise sauce, stir, and reduce until reduced to the desired consistency. Season with salt and pepper. When serving, pour the sauce over the asparagus. Boiled potatoes are a perfect accompaniment. This sauce is perfectly proportioned for two servings and might even be enough for three.

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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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