Oven Baked Tuna
|500 g (1 lb)||tuna fish filet|
|100 g (3.5 oz)||crème fraîche|
|salt and pepper|
Mince onion and garlic and fry them in a little vegetable oil. Add the fish (seasoned with salt) and allow it to brown a little on both sides. Remove fish from frying pan and place it in an oven-ready pan.
Rinse zucchini with fresh water, cut them in thick slices and spread them over the fish. Add water to the remainder of onion and garlic still in the frying pan, bring to a boil and then sprinkle with pepper and salt, stir in the crème fraîche, and finally pour everything onto the fish.
Bake in pre-heated oven at 200 °C for 20 minutes.
NOTE: Crème fraîche is a thickened cream with light sour taste. It might be hard for some folks to find it in certain areas but its preparation is very easy if you want to make your own. Just add 2 tablespoons buttermilk to 1 cup whipping cream, stir well, cover, and put it aside for 24 hours. Stir well again, cover, and then bring it to the refrigerator before using. You can keep unused portions in the refrigerator for up to 10 days.