DinnerBooks
Halstrad tuna with paprikapesto

Halstrad tuna with paprikapesto

Cooking Time45 m
Ingredients10
DifficultyMedium
0
0
Idun Nilsson
A strained tuna that quickly gets nice surface in the forehead feels like a small upgrade in the middle of the week. Here it is served with potatoes that have tasted peppersto, simple but really good. Set something cold and bubble, and eat while everything is still hot. Tasteful fire!

Ingredients

2 servings
  • Step: 1
    280 g frozen tuna
  • Step: 2
    450 g potatoes
  • Step: 3
    1 pc red
  • Step: 4
    1/2 dl pinjeuts
  • Step: 5
    1/2 dl pestopaprika
  • Step: 6
    1 msk water
  • Step: 7
    1/2 pc cosmopolitan salad
  • Step: 8
    1 tsk oil
  • Step: 9
    salt
  • Step: 10
    pepper

Instructions

  • Step: 1
    Let the tuna (if frozen is used).
  • Step: 2
    Scale the potato, cut it into pieces and boil it.
  • Step: 3
    Scale and slice the onion.
  • Step: 4
    Roast the nuts in a dry pan.
  • Step: 5
    Pipe up pesto, water and onion in a bunke. Turn down the potato and top with the nuts.
  • Step: 6
    Cut the salad in smaller pieces.
  • Step: 7
    Fight the tuna in the oil in a pan for about 1/2 minutes on each side. Spice with salt and pepper.
  • Step: 8
    Add the tuna together with potatoes and salad.

Näring

Calories595kcal
Carbohydrates46g
Fat25g
Protein44g
Serving Size2serving

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