Our recipes

Ingredients

- 250 g FEMEG Tuna Medallions

- salt, pepper

Lemons in columns

 

Grilled vegetables (actually in season)

2 corncobs (pre-cooked)

1 red pepper, quartered and seeded

4-6 stems of green asparagus, washed

8-10 Grilled peppers (Pimientos do Padrón) washed

1 sweet potato, peeled, cut into 1cm thick slices

about 4 tablespoons of olive oil

Coarse sea salt

Preparation

Defrost tuna steaks, wash and pat dry. Sprinkle with salt and pepper Brush the corn on the cob, the paprika quarters, the asparagus, the grilled peppers and the sweet potato slices with olive oil and grill them on the barbecue one by one until they are firm to bite. Sprinkle with the coarse sea salt. Now grill the tuna steaks on the well heated grill for about one minute on each side and serve immediately. If desired, season with lemon juice and pepper to taste.