Served on a compote of bell peppers and spring onions, a tuna steak gratin with Parmigiano Reggiano.
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Crispy tuna steak with Parmigiano Reggiano
Instructions
- 1. Turn on the broiler in the oven.
Peel the bell peppers, remove the seeds, and cut them into small cubes. Cut the spring onions into thin slices. Pour a drizzle of olive oil into a pan and sweat the spring onions with a pinch of salt over medium heat for 5 minutes. Add the bell peppers, season with salt and Espelette pepper, cook for 10 minutes. Set aside. - 2. Preheat a pan and add a drizzle of olive oil, place the tuna steaks and only brown on one side.
Grate the Parmesan cheese using a very fine grater. Place the tuna steaks on a baking sheet, sprinkle the grated Parmesan on the browned side and finish cooking in the oven under the broiler for 3 to 4 minutes. - 3. Serve at the bottom of a shallow plate the bell pepper compote, place the crispy tuna steak with Parmigiano on top, then garnish with a drizzle of reduced balsamic vinegar and a few chives.
Ingredients for servings
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6 fresh tuna -
6 pinch of fine salt -
6 pinch of Espelette pepper -
10 cl of olive oil -
3 red bell peppers -
½ bunch of green onion -
100 g of grated parmesan -
6 pinch of fine salt
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1 bunch of chives -
2 cl of balsamic vinegar
Rates
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Nutritional information *
Attention: Nutritional data incomplete. Some ingredients have not been accounted for due to missing data. Check the ingredient list to identify the missing elements.
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Per serving% RDA
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Energy value237 kcal12 %
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Fat20,44 g29 %
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of which saturated5,77 g29 %
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Carbohydrates4,95 g2 %
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of which sugar3,93 g4 %
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Protein6,42 g13 %
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Fibers2,64 g?
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More data
* As an indication, before cooking, RDA of the EU.