Tuna with garlic butter and pear garnish

Ingredients

• 2 sweet pears
• butter - 60 g
• 100 ml orange juice
• 1 sprig rosemary
• garlic - 4 cloves
• salt
• sugar
• 2 pink tuna steaks 160 g each
• 70 g olive oil

Cooking

Step 1

Peel the pears and cut into medium cubes. Fry in butter with rosemary and sugar until golden brown, then pour in the orange juice and reduce by half.
Brush the fish with a thin layer of olive oil, season with salt and pepper. Punch the rest of the oil in a blender with garlic.
Fry the steaks in a hot frying pan on both sides, leaving slightly undercooked in the middle. Serve hot with pear garnish, garnished with garlic butter and rosemary.