Fried tuna with baked tomato, olives and rucola salad

Ingredients for Fried tuna with baked tomato, olives and rucola salad

Instructions for Fried tuna with baked tomato, olives and rucola salad

To prepare the Fried tuna with baked tomato, olives and rucola salad recipe, please follow these instructions:

Baked tomatoes:
Start here. The tomatoes are halved and seasoned with a squeezed garlic, brown daffodil and oil blended with fresh basil and salt and pepper. Bake in a hot oven for approx. 20 min. At 150 degrees. The time may be. Shortened at higher lows. Tomatoes are taken out of the oven and seasoned again with finely chopped onions and sun-dried tomatoes, a little rosemary, or some. Thyme (like dried) and whole olives as desired. The tomatoes are baked for another 5 minutes. At 170 degrees.

Tunbøffer:
Season with salt and pepper and fry for approx. 2 min. on every side. Let them rest / pull for approx. 5 min. Before serving. Tip: To prevent the steaks to dry, it is better to let them pull longer than to fry them for too long.

Rucola salad:
Pour the pine nuts and spread them over fresh rucola salad, just rinsed.

Serve the dish with small potatoes or pasta.