Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. The marinade and possibly the sauce always season to taste, soy sauce makes you salty and the tastes are different.