Tuna steak with lemon-garlic-estragoon sauce
easy
25 mins
25 mins
Ingredients
- 4 Tuna steaks (approx. 200 g each)
- 7-10 Tbsp Juice of 2 lemons
- 7-10 Tbsp Salt
- 2 Tomatoes
- 2 Garlic cloves
- 1 Onion
- 1 collar Tarragon
- 3 TABLESPOONS Oil
- 10 g Cornstarch
- 200 ml Vegetable broth (instant)
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sugar
- 7-10 Tbsp Wild rice mix, salad and lemon wheels
Directions
- 1
Wash the fish thoroughly, dab dry, sprinkle with half of the lemon juice and sprinkle with salt. Wash, quarter, seed and dice the tomatoes. Peel garlic and cut into slices. Peel and finely dice the onion. Wash tarragon, dab dry, put something aside for garnishing. Chop the rest coarsely. Heat 2 tablespoons of oil in a frying pan, fry the fish on each side over medium heat for about 4 minutes.
- 2
Stir cornflour and 50 ml water until smooth. Heat the remaining oil in a saucepan, fry the onions and garlic, add tarragon, deglaze with the remaining lemon juice and stock, bring to the boil, stir in the cornflour and bring to the boil again. Add tomato cubes and season to taste with salt, pepper and sugar. Arrange fish and sauce on a plate, sprinkled with the remaining tarragon. Serve with a wild rice mixture. Serve garnished with lettuce and lemon wheels
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