Steak de thon au pesto d'herbes et salade (diabétiques)
easy
30 mins
30 mins
Ingredients
- 160 g peeled potatoes
- 7-10 Tbsp Salt
- 1 (approx. 150 g) Tuna Steak
- 3 TABLESPOONS Lemon juice
- 7-10 Tbsp black pepper
- 1 small peeled onion
- 1 Branch rosemary
- 2 stem(s) Parsley
- 50 g Picking salad
- 50 g polished cherry tomatoes
- 1 TABLESPOON Red wine vinegar
- 1/2 TEASPOON coarse mustard
- 1 TABLESPOON Olive oil
- 15 g Butter or margarine
- 1 TABLESPOON Pesto alla Genovese (aus dem Glas)
- 7-10 Tbsp Aluminium foil
Directions
- 1
Cut potatoes in half lengthwise and cook in little boiling salted water for about 20 minutes. In the meantime wash tuna steak, pat dry and sprinkle with 2 tablespoons of lemon juice. Season with pepper and set aside. Cut onion into fine rings. Wash the rosemary, dab dry and chop coarsely, except for a little to garnish. Wash parsley, dab dry and chop as well.
- 2
Wash lettuce and tomatoes and drain well. Quarter the tomatoes and pluck the lettuce into bite-sized pieces. Mix vinegar, salt, pepper and mustard. Add oil and fold under. Mix the tomatoes with the vinaigrette and arrange on a plate with the salad. Heat the fat in a pan. Fry the steak for 4-5 minutes while turning. Finally add onion rings and rosemary and fry. Season with salt, remove from the pan and leave to rest for 4-5 minutes wrapped in foil. Dissolve the gravy with 2 tablespoons of water and the remaining lemon juice. Stir in pesto and parsley. Drain the potatoes.
- 3
Fry the steak for 4-5 minutes while turning. Finally add onion rings and rosemary and fry. Season with salt, remove from the pan and leave to rest for 4-5 minutes wrapped in foil. Dissolve the gravy with 2 tablespoons of water and the remaining lemon juice. Stir in pesto and parsley. Drain the potatoes. Arrange steak with potatoes and warm pesto sauce. Serve garnished with remaining rosemary
Nutrition Facts
780 kcal
28 g
57 g
37 g
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