Summary

Ingredients

• 75 g tuna, in oil, finely chopped
• 50 g shallot (s), finely diced
• 20 g capers
• 35 g clarified butter
• 50 ml white wine, dry
• 200 ml hollandaise sauce
• Pepper, colored, freshly ground
• salt

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Instructions

1. Sweat the shallot cubes in the heated clarified butter. Briefly sweat the tuna and capers. Then deglaze with the white wine. Add the hollandaise sauce, reduce to the desired consistency while stirring and season with salt and pepper.
2. When serving, pour the sauce over the asparagus.
3. Boiled potatoes are best served as a side dish. The amount of sauce is very good for 2 servings and may be enough for 3 servings.