Tuna pepper steaks

Ingredients for 2 servings:

• 2 tuna steaks
• 1 tbsp pepper, coarsely ground
• n. B. Salt
• 150 g mushrooms
• 150 g zucchini, grated
• 1 onion(s)
• 2 cloves garlic
• 2 tbsp chives, freshly chopped
• 200 g cream
• 80 g Emmental, grated or processed cheese
• e.g. salt and pepper
• 400 g potatoes
• 50 g quark
• 1 small egg(s)
• 75 g wholemeal flour, finely ground or Flour Type 550
• 50 g Emmental cheese, grated
• 2 tbsp chives, freshly chopped
• e.g. salt and pepper
• Fat for frying

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 40 minutes

on mushroom-zucchini cream sauce with potato patties

Boil the potatoes with their skins on, peel them, and press them through a ricer. Let them cool. Once cooled, mix them with the remaining ingredients and season to taste. Add more flour if necessary to make them easier to shape. Form them into patties. Fry them in a hot pan with a little fat. Brush the mushrooms and slice them thinly. Wash the zucchini and grate it if you haven’t already. Peel and dice the onions. Peel and press the garlic. Fry the onions in a little oil, then add the mushrooms, zucchini, and garlic. Sauté briefly, then pour in the cream and simmer until the desired tenderness is reached. Add the cheese in between. Season to taste and add the chives. Sear the tuna steaks on both sides, then season the top side with pepper and let them cook for a while longer. Everything should be timed so that everything is done at the same time. First, place the sauce on the plates, then add the tuna on top and the potato cakes next to it.