Święto Wolności i Solidarności
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Tuna steak
Tuna steak
Fot. Restaurangen Zeppelin

The chef of Zeppelin Restaurant at Wolne Miasto Hotel – Maciej Butkiewicz – sent us this tuna steak recipe served with potato slices, grilled vegetables and lemon sauce.

Ingredients (two portions)

  • 2 x 200 g tuna
  • 300 g vegetables (champignons, courgette, fresh pepper, red onion)
  • 300 g potatoes
  • 1 lemon
  • 50 g white onion
  • 100 ml dry white wine
  • 250 ml sour cream – 34% fat
  • 100 g butter
  • salt, pepper, and sugar to taste

Preparation

  • Slice the peeled and boiled potatoes into 2 cm slices. 
  • Chop the washed and cleaned vegetables into pieces of a size you like. 
  • Melt the butter in a saucepan and add the minced onion. 
  • Caramelise the onion, add the wine and spices, and let the liquid evaporate to 3/4 of the pot depth. 
  • Scald the lemon rind, grate finely and squeeze the juice into the pot. 
  • Pour in the sour cream and simmer until the mixture becomes creamy in consistency. 
  • Heat a grill pan, and toss the prepared vegetables. 
  • When the vegetables are ready, throw on a 2 cm thick tuna and fry it for 2 minutes on each side (for medium rare). 
  • Stir-fry the potatoes in a frying pan.
  • Put all the ingredients on a plate and add seasoning, flavour the tuna with sea salt and ground pepper. 
  • Serve the sauce separately in a gravy boat. Enjoy!

Enjoy!