Fresh Tuna with Notchweeds

Ingredients for 6:

• 6 fillets or slices of tuna, 100-150gr each

For the sauce:

  • 5tbsp Dijon type mustard
  • juice and zest of 1 lemon
  • 1 bunch of fresh dill (without the thick stalks), finely chopped
  • 80ml olive oil
  • 1 tsp sugar
  • salt, freshly ground pepper

Preparation / Cooking:30 minutes

 

Sauce and marinade: In a deep pan, pour all the ingredients for the sauce and mix well with a fork. Put the tuna fillets in the pan and turn them 1-2 times so that they get wet from the sauce. Cover the pan with cling film and leave it in the fridge until the fillets are cooked through, for at least 30 minutes.

Baking: Just before removing the tuna from the fridge, preheat the oven to 200 ° C. Transfer the tuna fillets with the sauce to a pan. Cover with foil and bake in the oven for about 15 minutes. Serve the fillets with smoked Notchweeds.

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