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Tuna steak with leek cream

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Ingredients for 2 servings:

  • 250 g tuna steak(s), frozen or fresh
  • 1 leek(s)
  • 1 cup of crème fraîche, approx. 150 – 200 g
  • Spice mix (fried fish seasoning)
  • Nutmeg, freshly grated

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

One-pan dish

Season the tuna steaks and sear them in a pan. Slice the leek into rings, add them a few minutes later, season with nutmeg, and mix with a little crème fraîche. Turn and stir the fish and leek occasionally. About 5 minutes before the dish is ready, stir the remaining crème fraîche into the leek. Serve with boiled potatoes. Tip: I always stir in just a little crème fraîche at the beginning and add the majority later. This creates a really nice cream of vegetables! If you use the whole tub at once, the creamy consistency will be lost. I always use frozen fish, which is fantastic, with two steaks in each pack.

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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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