(for 4 servings)
Ingredients:
22 oz. red tuna filet divided into 4 servings of 5.29 oz each
Half cup roasted and chopped pistachio
4 tablespoons olive oil
Salt and pepper
Sauce Ingredients:
Half cup sweet cream
2 Dorot Crushed Ginger cubes
1 Dorot Crushed Garlic cube
4 tablespoons lemon juice
2 Dorot Chopped Cilantro cubes
Salt and pepper
Additional supplies:
10.58 oz Portobello mushrooms sliced into quarters
1 Tablespoon butter
2 Dorot Chopped Parsley cubes
Salt and pepper
Preparation:
1. Spread the tuna filets with olive oil on both sides
2. Dip the tuna fillet in the chopped pistachio on both sides.
3. Heat a pan with olive oil and fry the tuna filet on both sides. Season with salt and pepper
(Do not dry the fish too much)
4. Heat the cream in a small saucepan and add the crushed ginger cubes, the crushed garlic cube,
pepper, lemon juice, the cilantro cubes and stir.
5. Season with salt and pepper and cook the sauce until it thickens.
6. Stir-fry the Portobello mushrooms with butter in a medium skillet.
7. Add the parsley cubes. Season with salt and pepper
8. Arrange on a plate, 2 tablespoons of mushrooms. Place the tuna filet on top, pour sauce around it
and serve.
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