Darne of Blue Fin Tuna with Lemon Butter Sauce

Preparation info
  • Serves


    • Difficulty


Appears in
Floyd on Oz

By Keith Floyd

Published 1991

  • About

This is one of those absolutely perfect recipes created by an expert, my chum Urs, who is head chef at the Hyatt Regency in Adelaide. This will really please the editor of this book because the ingredients are very precisely listed and correctly proportioned. It even tells you how many it will serve.


  • 1 lemon
  • 1 shallot, finely chopped
  • 2 teaspoons double cream


Pare the zest from the lemon, cut into fine strips and put to one side. Squeeze the juice from the lemon and cook the shallot in this until all the liquid has evaporated. Add the cream and whisk in the butter. Season with sea salt and black pepper, adding the reserved lemon zest just before serving. Set to one side and keep warm.

Heat the sunflower oil in a fryi