Tuna steaks on asparagus with wild garlic sauce and braised tomatoes

Name: Tuna steaks on asparagus with wild garlic sauce and braised tomatoes
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 20 g Pine nuts; 75 g fresh bear's garlic; 4 TABLESPOONS Olive oil; 2 kg white asparagus; 1 TEASPOON Salt; 1 TEASPOON + 1 tablespoon sugar + sugar for seasoning; 250 g Cherry tomatoes on the panicle; 4 Stem(s) Rosemary; 4 Tuna steaks (approx. 150 g each); 100 g Cremefine for cooking; 100 ml dry white wine; 7-10 Tbsp Pepper

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

20 g Pine nuts
75 g fresh bear's garlic
4 TABLESPOONS Olive oil
2 kg white asparagus
1 TEASPOON Salt
1 TEASPOON + 1 tablespoon sugar + sugar for seasoning
250 g Cherry tomatoes on the panicle
4 Stem(s) Rosemary
4 Tuna steaks (approx. 150 g each)
100 g Cremefine for cooking
100 ml dry white wine
7-10 Tbsp Pepper

Directions

1
Roast the pine nuts in a pan without fat until golden brown, take them out and let them cool down. Wash the wild garlic, dab dry and remove coarse stalks. Puree bear's garlic, pine nuts and 3 tbsp. olive oil in the universal chopper.
2
Wash and peel the asparagus and cut off the woody ends. Bring plenty of water with 1 teaspoon of salt and 1 teaspoon of sugar to the boil. Cook the asparagus for about 15 minutes. In the meantime, wash the tomatoes and pat them dry.
3
Wash the rosemary, dab dry and pluck roughly. Put the tomatoes in a small casserole dish and sprinkle with 1 tablespoon of sugar and salt. Spread the rosemary on top and cook in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 8 minutes.
4
Wash the tuna, dab dry and season with salt. Heat 1 tablespoon of oil in a large coated pan. Sauté the fish on both sides for about 2 minutes. Put the pesto in a small pot.
5
Add cooking cream and white wine and heat while stirring. Season to taste with salt, pepper and sugar. Arrange fish with asparagus, tomatoes and wild garlic sauce. Garnish with rosemary.