Tuna Steak With Parsley-Lemon Pesto And Steakhouse Fries

Name: Tuna Steak With Parsley-Lemon Pesto And Steakhouse Fries
Yield: 10
Ingredients: 600 g McCain steakhouse fries; 10 slices of tuna fillet (approx. 2 cm thick, à 180g); 250 ml olive oil; 2 1/2 bunches of smooth parsley; 1 lemon; 3 anchovies; Fleur de sel"; White pepper

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Ingredients

600 g McCain steakhouse fries
10 slices of tuna fillet (approx. 2 cm thick, à 180g)
250 ml olive oil
2 1/2 bunches of smooth parsley
1 lemon
3 anchovies
"Fleur de sel"
White pepper

Preparation

Brush tuna steaks with olive oil and season with a little "fleur de sel" and pepper from the mill.
Wash the parsley, shake dry, pluck off the leaves and make a paste together with the parsley, anchovies, lemon juice, fleur de sel and olive oil in a kitchen blender or mortar.
Prepare McCain French fries according to package instructions.
Season tuna steaks with pepper, grill on each side for 1-2 minutes and arrange with the pesto, steakhouse fries and a small salad.