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#TOP Taste
Tuna fillet with stew plums and ginger

TUNA FILLET WITH STEW PLUMS AND GINGER

INGREDIENTS
  • 4 tuna fillets (±800 gr)
  • 60 ml Horio Koroneiki variety olive oil
  • Fresh grade salt, black pepper

    INGREDIENTS FOR THE MARINADE

  • 80 ml TOP balsamic vinegar
  • 1 bunch of basil
  • 1 bunch of coriander
  • 40 ml olive oil

    INGREDIENTS FOR THE STEW

  • 120 ml TOP vinegar with estragon
  • 250 gr plums without pip
  • 1 dry onion
  • 1 red pepper
  • 2 green peppers
  • 1 pack of black sugar
  • 1 pack fresh ginger, cut into very small pieces
  • 60 ml red wine
  • 60 gr Horio Cow Butter

EXECUTION

  1. We turn the ingredients of the marinade into pulp with the help of a multi, and we add in a bowl the tuna fillets.

  2. We wash and clean our vegetables. We cut the plums into quarters, the onion and the peppers into cubes.

  3. In a deep saucepan, we sauté the plums with butter, we add the onion and the peppers, we add sufficient salt and pepper and we stir. We powder the sugar and the ginger, we finish sautéing by pouring wine and we add the TOP vinegar with estragon.

  4. We cook for 35 minutes, until the liquids evaporate.

  5. We sauté the tuna from both sides in a frying pan until it starts to brown.

  6. We serve the tuna in individual plates and we garnish with the stew plums.

TYPE OF MEAL

Food

TYPE OF MEAL

Casserole, Fried

COOKING TECHNIQUE

Fried, Stewed

OCCASIONS

Romantic occasion, Festive occasions, Big Groups

INGREDIENTS

Herbs, Spices, Dairy, Vegetables, Fruit, Fish

RECIPE HAS BEEN MADE WITH

RECIPE HAS BEEN MADE WITH

INGREDIENTS
  • 4 tuna fillets (±800 gr)
  • 60 ml Horio Koroneiki variety olive oil
  • Fresh grade salt, black pepper

    INGREDIENTS FOR THE MARINADE

  • 80 ml TOP balsamic vinegar
  • 1 bunch of basil
  • 1 bunch of coriander
  • 40 ml olive oil

    INGREDIENTS FOR THE STEW

  • 120 ml TOP vinegar with estragon
  • 250 gr plums without pip
  • 1 dry onion
  • 1 red pepper
  • 2 green peppers
  • 1 pack of black sugar
  • 1 pack fresh ginger, cut into very small pieces
  • 60 ml red wine
  • 60 gr Horio Cow Butter
TYPE OF MEAL

Food

TYPE OF MEAL

Casserole, Fried

COOKING TECHNIQUE

Fried, Stewed

OCCASIONS

Romantic occasion, Festive occasions, Big Groups

INGREDIENTS

Herbs, Spices, Dairy, Vegetables, Fruit, Fish

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