Bayan Tuna

Bayan Tuna
Quantity Ingredient
1 Vegetables Onion
400 g Tuna Steak
Pepper & Salt
400 g Tomatoes
1 tbsp Dried Thyme
1 tbsp Dried marjoram
1 tbsp Parsley
2 Garlic cloves
40 g Butter

For the Bajan Tuna one needs very ripe tomatoes, so that enough juice develops with the steaming. If the tomatoes are still firm, you can also use a can of tomato cubes with juice. Preheat oven to 175°. Peel, halve and slice the vegetable onion. Fill the vegetable onion into a lightly buttered casserole dish or divide into three small casseroles. Place 3 tuna steaks on the vegetable onions and season with freshly ground pepper and salt. Cut the tomatoes into slices and cover the tuna with them, as shown in the picture above. Season tomato slices with freshly ground pepper and salt. Roughly chop fresh herbs such as thyme, marjoram and parsley and sprinkle over the tomatoes. Peel garlic, dice coarsely and sprinkle over the bayan tuna. Cover with butter flakes and place the casserole dish on the middle rail in the oven preheated to 175°. Steam bayan tuna for about 20-25 minutes. The tuna should be cooked, but the vegetable onions and tomato slices should not become too soft.

Servings: 3, Difficulty: 
Preparation time: 10 minutes, Total duration: 30 minutes

All data per serving:
Calories
Carbohydrates
Protein
Fat
315 kcal
13 g
36 g
12 g

(C)opyright by Marions Kochbuch