John Myers
Contents
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Ingredients
- 1 Lemon
- 2 sprigs Rosemary fresh
- 2 sprigs Thyme fresh
- 1 Peeled garlic clove
- 50 ml Rapeseed oil
- 0,5 tsp Sea salt from the mill
- 2 Tuna steaks
- 600 g Waxy potatoes
- 3 tbsp Rapeseed oil
- 1 tsp Thyme fresh
- 1 tsp Paprika powder
- Salt
Instructions
- For the marinade: mix lemon juice and rapeseed oil in a bowl. Roughly chop the garlic clove and add it along with the sea salt. Put the marinade in a freezer bag (or plastic bowl with lid) and put the tuna steaks with rosemary and thyme sprigs inside. Close the bag or plastic bowl well and shake everything well. Let the fish stand in the refrigerator for at least 2 hours.
- For the fried potatoes: wash the potatoes and cook for 10 minutes, including their peel, until they are almost cooked. Drain the water, let it cool down briefly and cut thin slices. Mix rapeseed oil with thyme, paprika powder and salt and marinate the potato slices in it. Heat a pan and fry the potato slices until crispy on all sides. Heat a grill pan and briefly sear the tuna steaks on each side for about 2 minutes. Arrange and serve the plates.
Nutrition
Serving: 100gCalories: 208kcalCarbohydrates: 12.5gProtein: 1.7gFat: 16.9g
