A taste of French spring in the Netherlands (Pan-seared sweet tuna recipe)

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If the days weren’t 13 hours long, I wouldn’t believe it was spring here. I see the sun trying its best to peak out from behind the clouds, and meanwhile the weather down here stays cold and windy.

While tropical fruits are always expensive in cold countries, it is very much springtime in the warmer parts of Europe, and delicious cheap strawberries have flooded my local Albert Heijn supermarket. I recently discovered how to cook meat, especially fish, so today I had a crazy idea while grocery shopping with two friends of mine.

Berry tuna. The most tender premium tuna, Herbes de Provence, and berries.

Pan-seared “sweet” tuna with onions cooked in a Bordeaux wine reduction on a bed of strawberries and blueberries.

Pan-seared sweet tuna recipe*

Rub:

*Be approximate, exact recipes are overrated.

Rub, beat and squeeze tuna with above rub recipe. Cover a plate with the chopped strawberries and blueberries. Heat a pan on extremely high heat, then sear the tuna for 2 minutes per side. Pour the agave nectar equally over both sides, let each side touch the hot pan for a few seconds, and place tuna on bed of berries. Place the raw onions in the hot frying pan, and stir until they begin to brown and soften, about three minutes. Add red wine. Stir until nearly all of the liquid has evaporated or been soaked into the onions, but before anything begins to blacken. Place “red” onions on top of tuna filet. Garnish with fresh basil and serve hot.

Nutritional data: 550 kcal, 10g fat (2g saturated), 58g carbohydrates (5g fiber, 47g sugar), 47g protein. This is an amazing one-or-two-hours-after post-workout meal.

April 7, 2008 | Filed Under Recipes

 

Comments

One Response to “A taste of French spring in the Netherlands (Pan-seared sweet tuna recipe)”

  1. sarah beth on April 8th, 2008 6:46 am

    Well aren’t you becoming the little gourmand?

    I miss you SO much.

    xoxoxo

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