Tuna steak
1 serving
25 minutes
Tuna steak is a true delight for gourmets, combining the freshness of the sea with a refined taste. This recipe comes from European cuisine, where simplicity and naturalness of ingredients are valued above all. A piece of fresh tuna, lightly seasoned with salt and black pepper, is grilled to leave a tender raw texture inside. The harmony of flavors is complemented by an exquisite sauce made from butter, lemon juice, capers, and finely sliced tomatoes that adds sweet-sour notes to the dish. Lightness and freshness are provided by a garnish of cucumber ribbons and arugula. This steak pairs perfectly with white wine and is an excellent choice for a light dinner or an exquisite treat for guests.
1
Season the portion of fish with salt and pepper, brush with olive oil, and grill on all sides so that the tuna remains raw inside.
- Tuna fillet (loin): 150 g
- Salt: 0 g
- Freshly ground black pepper: 0 g
- Olive oil: 10 ml
2
For the sauce, melt the butter, add lemon juice, salt, capers, and julienned peeled tomatoes (score and blanch the tomatoes, then remove the skin and seeds).
- Butter: 50 g
- Lemon: 1 piece
- Salt: 0 g
- Capers: 10 g
- Tomatoes: 60 g
3
Place strips of peeled cucumber on a plate, top with steak, drizzle sauce around, and garnish with arugula leaves.
- Cucumbers: 60 g
- Tuna fillet (loin): 150 g
- Rocket (arugula): 5 g
