Tuna Steak with Red Wine Sauce for Monika

Side dishes

1. Quarter the king oyster mushrooms, peel the carrots and cut into narrow strips – heat the butter in a pan and first sweat the carrots (they have the longest cooking time) – after a few minutes add the sugar snap peas and sweat them for a few minutes – finally add the mushrooms – after the mushrooms have also been briefly roasted, they are extinguished with a little broth
2. I seasoned it with mah-kher pepper, salt and some vegeta – cover and finish cooking over a very low flame – the vegetables should still have a bit of bite!
3. Wash various leaf salads and break into pieces – prepare a marinade and pour over the salad just before serving – stir

tuna steak

1. Preheat the oven to 60 degrees and put the plates in there – season the tuna steak well with coarse sea salt and coarsely ground pepper – heat olive oil in the pan and fry the steak on each side – turn after 2 minutes – now a tablespoon of butter immediately admit – while the fish is roasting on the 2nd side, the hot butter is poured over it again and again – take it out of the pan as soon as a very narrow “raw strip” is visible in the middle of the steak – now immediately wrap the fish in aluminum foil – let rest in the preheated oven for a few minutes.

Red wine sauce

1. Deglaze the meat stock with red wine – bring to the boil briefly – season with honey, lemon and a little vegeta – finally assemble the sauce with cold butter