Crusty tuna in veal stock

Crusty tuna in veal stock



Preparation time : 10 minutes

Total time :  Less than 30 minutes

Portions : 4

Level of difficulty :  Easy


4 tuna fillets, 200 g each

2 tbsp. Dijon mustard

Your choice of bouquet of herbs

50 g breadcrumbs

100 ml veal stock or demi-glace


1. Sear the tuna on a barbecue or in a frying pan 1 to 2 minutes on each side. Remove from heat.

2. Chop the herbs and mix with the breadcrumbs.

4.  Baste the tuna with Dijon mustard and coat with breadcrumbs to form a crust.

5. Heat the veal stock, pour in dish and place the tuna on top.