Recipes Tuna

Sautéed Tuna Steaks with Rosemary (makes 2 servings)

Ingredients:
1/4 cup olive oil
1 tbsp. pine nuts
4 cloves garlic, peeled
2 tuna steaks
1/4 tsp. salt
1/4 tsp. pepper
2 tbsp. flour
1/2 tsp. minced, fresh rosemary
1 tbsp. lemon juice

Directions:
In a large skillet over medium heat, heat olive oil and sauté pine nuts. When golden brown, remove with a slotted spoon and set aside. Increase heat to medium high and add garlic. Season the cut sides of the tuna steaks with salt and pepper, and lightly dredge with flour. Sauté for 1 minute; turn and sauté for one additional minute. Sprinkle rosemary and lemon juice over tuna steaks; cover pan and cook 1-1,5 minutes. Remove from heat and serve the steaks with the browned garlic cloves. Drizzle tuna steaks with pan juices and top with pine nuts.

Tuna Steaks with Horseradish Cream (serves 4)

Ingredients:
4 tuna steaks
1 tablespoon grated horseradish
half large onion (finely chopped)
1 garlic clove (crushed)
½ cup grated cheese
50 gr butter
50 gr flour
200 ml milk
50 ml cream

Directions:
Melt the butter and softly cook the onion and garlic. Add the flour and cook 2 to 3 minutes. Then add the warmed milk and bring to the boil, stirring all the while. Lastly add the cream, cheese and horseradish - maybe a little salt if required.
To a hot pan add sufficient oil to cover the bottom. Cook the tuna steaks about 2 minutes each side then remove and rest in a warm place for 3 to 4 minutes (this is for a 25 mm thick steak-).
The tuna steaks should be served slightly underdone - it can be enormously dry otherwise - serve with the sauce. Try a salad of julienne cut vegetables with this - onion, capsicum, carrot, celery, fennel, daikon and zucchini etc.