Our recipes

Ingredients

(for 2 servings)

• 250g FEMEG MSC tuna steaks
• 50g herb cream cheese
• 75g yoghurt
• 2 tbsp lemon juice
• sprigs of dill
• fresh parsley
• cucumber
• small sweet potato
• 4 potatoes
• 20g butter
• 45 ml milk
• 1 pinch of nutmeg
• salt and pepper
• oil for frying/grilling the fish

Preparation

Peel the cucumbers and shred them using a coarse grater. Drain the water from the cucumbers and add: herb cream cheese, yoghurt, 1 tbsp lemon juice, finely chopped dill and a little chopped parsley, salt and pepper, then mix everything together.

Peel the potatoes, cut them in half and steam them in a saucepan for 20–25 minutes until cooked.

Heat the milk and butter in a saucepan and add the spices. Mash the potatoes, add the butter and milk mixture, and beat everything together to form a fluffy purée. Season to taste before serving.

Leave the tuna steaks to thaw for 20–30 minutes, rinse under cold water and pat dry. Drizzle with lemon juice, then season with salt and pepper.

In a grill pan: Place the prepared tuna steaks in a pan with hot oil and fry over a medium heat for approx. 8–10 mins, turning carefully. On the barbecue: Brush the prepared tuna steaks with oil and grill in a barbecue tray for approx. 8–10 mins, turning carefully.

Enjoy your meal!