Fried Tuna
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Cook Time | 3 mins |
| Total Time | 28 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g tuna, fresh or from the coolin shelf
- 2 tablespoon olive oil
- 4 tablespoon soy sauce
- 1 tablespoon lemon juice
- 2 tablespoon orange juice
- 1 tablespoon oregano, dried
- 1 tablespoon parsley or 8 herb mixture, frozen
- 1 clove (s) garlic, pressed
Print Recipe
Pin Recipe Instructions
- Take the tuna out of the refrigerator so that it gets room temperature and at the same time make the marinade from the other ingredients. Important: do not use salt, the soy sauce is salty enough. If it is too salty for you, you can add some water.
- Soak the tuna in the marinade for about 20 minutes. I take a sealable can and shake in between so that everything is marinated well.
- Heat a pouring pan and place the fish in the pan without any additional oil. The oil on the fish is enough. Fry each side for approx. 1.5 minutes (approx. 3 cm thick). If you like it through, a maximum of 20 - 30 seconds longer on each side. Otherwise it will be dry. It also goes well and quickly on the grill.
- The marinade is enough for twice the amount of fish. In order not to throw away the marinade, I tried to make a sauce for potatoes from it.
- To do this, put the marinade in the existing pan. Add 1 good tablespoon of butter, cream or condensed milk to taste (approx. 40 ml) and stir in the flour dissolved in a little water to thicken, bring to the boil once, done.
- The marinade and possibly the sauce always season to taste, soy sauce makes you salty and the tastes are different.
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