John Myers
Contents
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Ingredients
tuna
- 1 large Tuna steak
- Coarse mixed pepper
- Coarse sea salt
- 1 tbsp Olive oil
- 1 tbsp Butter
Vegetable side dishes
- 1 handful Snow peas
- 2 Carrots
- 3 King oyster mushrooms
- 1 tbsp Butter
- 1 tbsp Salt
- 1 tbsp Mah-Kher pepper
- 1 tbsp Vegeta spice
Red wine sauce
- 125 ml Red wine
- 1 tbsp Honey liquid
- Salt
- 1 tbsp Freshly squeezed lemon juice
- 2 tbsp Ice cold butter
Instructions
Side dishes
- 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
- 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!
- Wash various leaf salads and break into pieces - prepare a marinade and pour over the salad just before serving - stir
tuna steak
- 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
- 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
Nutrition
Serving: 100gCalories: 378kcalCarbohydrates: 7.8gProtein: 0.4gFat: 36.1g
