Darne of Blue Fin Tuna with Lemon Butter Sauce

Name: Darne of Blue Fin Tuna with Lemon Butter Sauce
Yield: Serves 4
Cuisine: Australia
Ingredients: 1 tablespoon sunflower oil; grated zest and juice of 1 lime; 2 teaspoons olive oil; 100 g (4 oz) beansprouts, washed; 1 lemon; 2 teaspoons butter; 450 g (1 lb) Blue Fin tuna fillet, cut into 4 pieces or 4 fresh tuna steaks; 2 teaspoons double cream; sea salt; 175 g (7 oz) butter, chilled and cut into pieces; freshly ground black pepper; 1 shallot, finely chopped

Preparation info

Serves
4

Difficulty
Easy

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.

Ingredients

1 lemon
1 shallot, finely chopped
2 teaspoons double cream

Oceania
Australia
Adelaide
Fish course
Pescatarian
Gluten-free

Method

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 frying pan and briskly Stir-f