La Recette
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1.
Defrost the fish as described below
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2.
Scrub the potatoes without removing the skin. Cook in water for 20 to 30 minutes, depending on their size.
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3.
Finely chop the rosemary. Melt butter with 1 tablespoon of oil. Stir-fry the potatoes and the rosemary.
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4.
Grate the lemon to obtain its zest and finely chop the small chili.
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5.
Place the Tuna steaks on the barbecue, plancha or a hot grill. Sear on both sides. Add salt and pepper.
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6.
Immediately serve with the accompaniments.