Tuna Steak with Garam Masala Sauce’

Remove the skin from the onion, clean and cut the leek.

Grate the mushrooms with a crockery stick and perhaps chop them.

In a saucepan, caramelize the powdered sugar and sauté the vegetables with the oil.

Extinguish with white wine, boil a little, pour the clear soup and simmer for 15 minutes more than on low heat.

Add the whipping cream and garam masala and prepare with a hand blender to a smooth sauce, pass through a sieve.

Whisk in the butter and season with salt.

Season the tuna steaks (about 2 cm thick, 100 g each) with salt and season with pepper.

Fry them in hot oil with the unpeeled garlic clove and the thyme sprig for 2 minutes on each side.

Remove the frying pan from the stove and fry the fish until translucent.

Drain the fish steaks on kitchen roll and serve with the garam masala sauce.

Serve with vegetable rice.

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