Tuna Steak with Feta Tomatoes
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 tuna steaks 150 - 00 g each
- 1 can tomato (s), peeled
- 1 clove garlic
- 1 packet feta cheese
- herbs Provence
- Basil, fresh
- pepper
- salt
- 1 lemon (s), add the juice
- olive oil
Print Recipe
Pin Recipe Instructions
- Drain the tomatoes and put them roughly chopped into a saucepan. Press in the garlic clove and season with salt, pepper and herbs of Provence. Pluck in a few basil leaves and let the whole thing cook gently (without a lid if possible so that the liquid evaporates a little).
- In the meantime, wash off the tuna steaks and pat dry. Drizzle with the lemon juice. Then brush the first side with a little olive oil and season with pepper and herbs from Provence. Turn around and do the same with the other side.
- Rub a pan (with a lid if possible) with a little olive oil and heat. Salt the tuna steaks and sear them on both sides, but do not cook through completely.
- Lower the flame and add the tomatoes to the pan - put some of them directly over the fish steaks. Crumble the feta cheese over the tomatoes and steaks and put a lid on the pan. Let it simmer for another 2-3 minutes (until the cheese starts to soften).
- Then distribute on plates and serve with a little freshly plucked basil.
- A baguette and salad is enough as a side dish, but baked potatoes should also go well.
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