Tuna ragout

Name: Tuna ragout
Cook time: 25 min
Total time: 25 min
Yield: 1
Ingredients: 2 Eggs; 2 Spring onions; 1 tin(s) (185 g) Tuna fillet pieces in own juice; 1 Gherkin; 1 TABLESPOON Oil; 1 TEASPOON Curry; 1 TEASPOON Flour; 75 g Whipped cream; 1/8 l Vegetable broth (instant); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1-2 stem(s) Parsley

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 1

2 Eggs
2 Spring onions
1 tin(s) (185 g) Tuna fillet pieces in own juice
1 Gherkin
1 TABLESPOON Oil
1 TEASPOON Curry
1 TEASPOON Flour
75 g Whipped cream
1/8 l Vegetable broth (instant)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1-2 stem(s) Parsley

Directions

1
Cook the eggs for 8-10 minutes until soft. Then rinse with cold water, peel and halve. Clean and wash spring onions and cut them into bite-sized pieces. Drain tuna and cut into pieces. Cut the gherkin into slices.
2
Heat oil. Sauté spring onions in it. Dust with curry and flour. Deglaze with cream and stock. Bring to the boil while stirring. Carefully heat tuna, egg halves and cucumber slices in it. Season to taste with salt and pepper. Wash parsley and cut into fine strips. Serve the ragout sprinkled with parsley and garnished.
3
Bring to the boil while stirring. Carefully heat tuna, egg halves and cucumber slices in it. Season to taste with salt and pepper. Wash parsley and cut into fine strips. Serve the ragout sprinkled with parsley and garnished. Tastes good with fresh white bread