Provencal Tuna
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 fish fillet (s), (tuna)
- 1 tuber fennel
- 2 bell pepper (s), (red and yellow)
- 4 carrot (s)
- 8 stalks asparagus, green
- 1 zucchini
- 2 cloves garlic
- salt
- pepper
- sugar
- 8 tablespoon oil
Print Recipe
Pin Recipe Instructions
- Wash the zucchini, cut off the ends and cut in half. Then season with a little salt and pepper and press the garlic and spread over the zucchini halves. Then fry for four minutes on each side with four tablespoons of oil. Always turn. Then keep warm.
- Clean and peel the fennel, bell pepper, carrots, asparagus, cut into strips or pieces about 5 cm long and cook for 8 minutes with a pinch of sugar and salt until al dente.
- In the meantime, put the remaining oil in a pan. Salt and pepper two slices of tuna that are not too thick and fry them on both sides for two minutes (no longer!) - turning constantly - at a high temperature.
- Note: If the tuna is well seared on the outside and still raw on the inside, it is really successful!
- Arrange the tuna and vegetables on a plate and serve immediately.
- We got this meal in restaurants in Provence as well as on the Côte d’Azur in almost identical preparation and were delighted.
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