Baked tuna with a garnish of pears
2 servings
20 minutes
A garnish of aromatic pears, fried in wine, can be not only a wonderful addition to meat, fish and poultry, but also a dessert if you add a scoop of ice cream and a piece of biscuit, etc.
1
Salt the tuna fillet (don't overdo it (!): a couple of pinches of salt is enough).
- Salt: to taste
2
Mix olive oil, lemon juice, and 100 ml of white wine. Add the marinade to the fish and let it marinate for 2-3 hours (if in a hurry, at least wait 30-40 minutes).
- Olive oil: 2 tablespoons
- Lemon: 0.5 piece
- Dry white wine: 150 ml
- Tuna: 0.5 kg
3
Bake tuna pieces in foil (or in a sleeve) at 200 degrees for 10 minutes for a pink center, or 15-17 minutes for full cooking.
- Tuna: 0.5 kg
4
Meanwhile, heat 50 ml of white wine in a pan and sauté the pear slices for 2 minutes on each side. Very soft pears will need 1-2 minutes, while firmer ones will require 3-4 minutes.
- Dry white wine: 150 ml
- Pears: 2 pieces
5
Serve the fish with any fresh salad, sesame, and oyster sauce (if desired). Sprinkle the tuna with pepper.
- Tuna: 0.5 kg
