Summary

Ingredients

• 2 tuna steak (s)
• 1 tablespoon pepper, coarsely ground
• salt

For the sauce:

• 150 g mushrooms
• 150 g zucchini, rated
• 1 onion (s)
• 2 cloves garlic
• 2 tablespoon chives, freshly chopped
• 200 g cream
• 80 g Emmentaler, rated or processed cheese
• salt and pepper

For the side dish: (potato thaler)

• 400 g potato (s)
• 50 g quark
• 1 small egg (s)
• 75 g wholemeal flour, finely round or flour type 550
• 50 g Emmentaler cheese, rated
• 2 tablespoon chives, freshly chopped
• salt and pepper
• Fat for frying

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Instructions

1. Boil the potatoes with their skin on, peel them and press them through a press, leave to cool. After cooling, mix with the remaining ingredients and season to taste. Possibly add flour so that you can shape well. Shape into thalers. Fry in a hot pan with a little fat.
2. Brush off the mushrooms and cut them into leaves. Wash and grate the zucchini, if not done already. Peel and dice the onions. Peel and press the garlic. Fry the onions in a little oil, then add the mushrooms, zucchini and garlic. Steam briefly and then pour the cream on top and simmer until the desired firmness is achieved. In between add the cheese. Season to taste and add the chives.
3. Fry the tuna steaks on both sides and then add pepper to the top and let cook a little longer.
4. Everything should be timed so that everything is finished at once.
5. First put the sauce on the plates, the tuna on top and the potato thalers next to it.