Pan-fried tuna

1

Main raw materials.

2

Wash the potatoes first, peel them, and cut them into strips.

3

Prepare saline water.

4

Soak the chopped potato chips in salt water. Set aside.

5

Peel, core and cut the apples into thick slices.

6

Wrap the potato chips soaked in salt water with dry starch.

7

Fry until golden brown and remove.

8

Apple slices can be put directly into the pot without wrapping them with starch.

9

Fry until golden brown and remove.

10

Apples and chips can be served directly after frying.

11

Pour a little olive oil into a frying pan on fire and turn to low heat.

12

Sprinkle a little lemon juice evenly on both sides of the tuna meat.

13

Then sprinkle with a little salt and marinate for 5 minutes.

14

Make dipping sauce; scoop 1 tablespoon of French mustard into a bowl, then scoop 1 tablespoon of pure honey into a bowl.

15

Stir the two together and mix well.

16

At this time, the preheated frying pan is warm, add another 10 grams of butter and let it melt.

17

Pour the right amount of chopped black pepper into a clean plate.

18

Coat the marinated tuna pieces with shredded black pepper on all sides, leaving two clean noodles for observation during frying.

19

Then put the fish into the pan and start frying. When the fresh fish begins to change color when viewed from the side, and the color changes to one-third, turn the fish over and fry. After turning over, fry until the color is close to the color of the other side. You can turn off the heat. At this time, the fish is medium ripe and has a slight blood-colored inside. It tastes the most tender and delicious. If you don't like too tender, you can fry it until it completely discolors, but the taste is not good.

20

First place the fried apples in the middle of the plate, and place the chips at the top of the plate.

21

Place scalded and delicious broccoli on the side.

22

Place the fried tuna on top of the apple, symmetrically with the broccoli.

23

Lay flat flowers made from three slices of tomatoes in stack.

24

Then spoon in a spoonful of mustard sauce and pour it on the fish. Pour a suitable amount of sauce on one side of the eating plate for dipping. Serve and enjoy it after pouring the sauce.

1. When purchasing tuna, be sure to select fresh tuna that is safe for raw consumption. Judge the tenderness by the grain of the fish; an overly coarse grain will result in a poor texture. 2. It is recommended to pan-fry the fish to medium-rare. This preserves the smooth, tender texture and authentic flavor. Many people dining on Western food dislike undercooked dishes, so you may cook it thoroughly, but the texture will be significantly inferior. 3. For first-time preparation, ensure you leave a visible side to monitor the doneness. As the fish enters the hot oil, it will begin to change color, starting gradually from the bright red flesh on the side. Flip the fish when the color change is about to reach the center line of the fillet's thickness. When both sides are cooked to this point, the fish is medium-rare. 4. French mustard is sold at Carrefour supermarkets. This mustard is only mildly spicy with a slight sourness and is delicious; it can be used for sandwiches or French mustard soup. It is not the pungent variety, as spicy mustard is not suitable for direct use in Western cuisine. If unavailable, you may also use gourmet yellow mustard intended for hot dogs, which is also mildly spicy and tasty. 5. Using this method, you can also prepare salmon, sole, large grouper, and lobster, all of which are excellent choices for Western cuisine.