Tuna Fillet with Broccoli Au Gratin
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 fish fillet (s) (tuna) 150 g to 00 g each
- 2 sprigs rosemary
- 1 clove garlic
- 2 tablespoon soy sauce, dark
- some red wine, dry
- 80 ml cream
- salt
- pepper
- olive oil
- 300 g broccoli, fresher
- 150 g cheese, rated
Print Recipe
Pin Recipe Instructions
- Wash the tuna fillets and pat dry. Salt and pepper lightly. Heat the olive oil in the pan, add the rosemary sprigs and the coarsely chopped garlic. Do not fry the tuna too hot (!) On both sides. Put a tablespoon of soy sauce on each of the tuna fillets and fry them for about 3 - 4 minutes on each side, depending on their thickness.
- Note: The fish should still give slightly when pressed with a finger. If it is cooked too long - until it is completely firm - it will be very dry!
- Take the rosemary sprigs and garlic out of the pan, deglaze the stock with a little red wine and fill up with cream. Season to taste with salt and pepper and reduce to the desired consistency. Arrange the tuna on preheated plates and pour some of the sauce over them. Serve with the broccoli.
- Serve the broccoli as a vegetable side dish, either classically cooked or gratinated with cheese as follows.
- To do this, cut the broccoli into small florets and rinse with cold water. Cook in lightly salted water with a little grainy stock for about 5 - 7 minutes until al dente. Drain the broccoli well. Put in a small baking dish, generously sprinkle with mild cheese and bake in the preheated oven at 175 ° C until the cheese is very lightly browned.
- Boiled potatoes or potato noodles go well with it. A semi-dry rosé rounds off the dish wonderfully.
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