Tuna in creamy sauce
Instructions
Wash the slices of tuna and gently dry with absorbent kitchen paper.
Then place in a large saucepan where they can fit in a single layer; Sprinkle chopped herbs, sprinkled with lemon juice, then with wine and add a drizzle of water, enough to cover the wide slices of fish.
Add salt and pepper and cook for 10-12 minutes.
Then remove the fish from the bowl with a spatula, put it on a heated platter and keep it warm.
Strain the broth, place back in a small saucepan, reduce it to a few tablespoons: Add the yolks dissolved with the cream, add salt, pepper, and cook the sauce very gently until it is slightly thickened.
Pour over fish and serve immediately very hot.
Ingredients and dosing for 4 persons
- 600 g of tuna (cutlets from 150 g each)
- 1 tablespoon of chopped parsley
- 1 tablespoon of chervil and marjoram, chopped
- 1 lemon
- 2 egg yolks
- 20 cl of white wine
- 10 cl of cream
- Salt
- Pepper