Ardo

Marinated Tuna with Onion Rings

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Serves 4

400g Onion rings breaded Ardo
200g Sliced Courgettes Ardo
600g of fresh tuna
2 sliced tomatoes
4 slices of mozarella
8 medium-size potatoes , skin on Ardo

For the marinade:

3 tablespoons of Ardo 8-Herbs Mix
1 tablespoon of Soya sauce
50 mls of olive-oil
100g of thick sourcream
1 tablespoon of Ardo Chives

For the herb butter:

250g of soft butter
1 tablespoon of Ardo Chopped Parsley
juice of 1/2 lemon
1 teaspoon of tomato puree
salt and pepper

Allergens

Gluten, Milk, Soy, Fish

Preparation

  1. Lay the tuna on some clingfilm. Mix the ingredients for the marinade and rub into the tuna.. Fold the film over the tuna and put in the refrigerator for approximately 6 hours.
  2. Preheat the oven to 160°C and bake the washed potatoes (unpeeled) for approximately 50 minutes, until they're done.
  3. Meanwhile arrange the sliced courgettes and the tomatoes on a baking tray in 4 separate portions. Put a slice of mozarella on each portion. Place the plate in the oven for 15 minutes.
  4. Mix together the ingredients for the herb butter with a spatula and shape into 4 individual portions.
  5. Mix the sourcream with the chives, season with pepper and salt.
  6. Fry the breaded onion-rings in the deep fryer or bake in the oven until golden brown according to the packet instructions.
  7. Cut the tuna into equal size fillets and either grill for 1 to 2 minutes on each side, or fry in for 1 to 2 minutes on each side in a non-stick pan.
  8. Make a notch on top of each potato, slightly push it open and fill it with a spoon of sourcream.
  9. To serve: alternately arrange an onion ring and a tuna fillet. Garnish further with the potato and the portion of courgette. Serve with the herb butter.
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