in Italy

Tuna steak with caramelized garlic carrots and coriander potatoes

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Ingredients for 4 servings:

  • 4 tuna steaks (150 grams each)
  • salt and pepper
  • e.g. lemon juice
  • Flour, for turning the fish
  • 500 g carrot(s), peeled
  • 500 g potatoes, peeled
  • 1 bunch of coriander leaves
  • Oil for frying the fish
  • 150 g butter
  • 200 g honey
  • 4 garlic cloves

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour

Wash and peel the potatoes, then boil them in salted water. Wash and peel the carrots, then slice them thinly, and boil them in salted water until al dente. Melt the butter in a pan over low heat, add the honey, and add the finely chopped garlic. Season with salt and pepper, then add the carrot slices. Cover and let stand for about 10 minutes, stirring occasionally. Season the fish, drizzle with lemon juice, margarine, and fry in oil. Chop the coriander and sprinkle it over the potatoes after serving.

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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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