Tuna Saltimbocca with Spinach

Rating: 3.6667 / 5.00 (3 Votes)

Total time: 45 min

Servings: 4.0 (servings)




Clean the spinach, rinse a few times in cold water, then spin dry. Pluck basil leaves from stems and chop. Cut tuna fillet into 4 oblong blocks (2, 5 x 2, 5 x 11 cm). Sprinkle with crushed pepper on all sides.

Place two slices of Parma ham, slightly overlapping each other, on the surface. Spread basil evenly on top and roll tuna pieces in it.

Peel and finely dice the shallots. Cut the butter into cubes and place in the freezer form.

4. Heat 2 tbsp. oil in a frying pan, roast the wrapped tuna pieces in it at high temperature for 1-1 1/2 min. on each side. Keep warm in the heated oven at approx. 80 °C.

Add the shallot cubes to the frying pan and sauté briefly, add fish stock and white wine, boil at high temperature to about one third. Add the whipped cream, reduce the heat and stir the butter into the sauce in pieces. Keep warm on the edge of the stove.

At the same time, heat a large non-stick frying pan. Toss spinach in remaining oil in batches, about 30 seconds each, over high heat, seasoning with pepper and sea salt.

Transfer spinach to a preheated platter.

Place the tuna saltimbocca on the spinach and pour the sauce over it. Sprinkle with a little pink pepper and bring to the table. Serve with baguette.

Tip: Always use an aromatic ham, the

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