
Tuna Steak With Parsley-Lemon Pesto And Steakhouse Fries
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.