Time: 1 hour 20 min.
Complexity: easily
Servings: 4 - 6

Tuna steak with rosemary - a detailed recipe.

Ingredients:

• 3 sprigs of fresh rosemary, separate the leaves and chop them
• 6 sprigs fresh thyme, leaves removed, finely chopped
• 3 green onions, cut into rings
• 3 tbsp. l. olive oil
• 2 tuna fillets, each weighing 450 g, cut in half into 2.5 cm thick layers.
• Sea salt and freshly ground pepper

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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tuna, rosemary, thyme, green onions

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Preparation:

Step 1
• Season the tuna fillet with pepper and salt and place on a platter. In a small bowl, combine the rosemary, thyme, green onion, and 1 tablespoon of olive oil. Rub the tuna fillet with the herb mixture on both sides; cover with plastic wrap and refrigerate for 1 to 4 hours.
Step 2
• In a preheated frying pan, brown the tuna fillet in the remaining 2 tablespoons of olive oil, 2-3 minutes on each side.
Step 3
• Place the tuna steak on a cutting board and let it rest for 5 minutes, then cut into slices.

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