Tuna with Anchovy Butter
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 543 kcal | (26 %) | ||
| Protein | 46 g | (47 %) | ||
| Fat | 38 g | (33 %) | ||
| Carbohydrates | 4 g | (3 %) |
Ingredients
- Ingredients
- 200 grams Cherry tomatoes
- 200 grams Snow peas
- salt
- 50 grams Anchovy fillet
- 4 stalks Tarragon
- freshly ground pepper
- 4 Tbsps olive oil
- 4 Tuna steak
Preparation steps
Rinse the tomatoes and cut in half. Rinse the snow peas and blanch for 2 minutes in boiling salted water. Remove the snow peas, quench with cold water and drain. Drain the anchovies in a colander and chop finely. Set the tarragon tips aside, pluck the remaining tarragon leaves and chop finely. Heat 50 grams (approximately 4 tablespoons) of butter for 2-3 minutes until foamy. Add the anchovies and finely chopped tarragon leaves. Season with salt and pepper and stir. Refrigerate the anchovy butter.
Melt the remaining butter in a pan. Sauté the snow peas for 2 minutes at medium heat.
Add the tomatoes and cook for 1 minute. Season lightly with salt and pepper. Heat the oil in a second pan. Cook the tuna on all sides over high heat for 1–2 minutes. Season with salt and pepper. Arrange the tuna on warmed plates with the tomatoes, snow peas and capers. Garnish with anchovy butter and tarragon tips and serve.
