Tuna Wellington

A different spin to the usual beef or salmon wellington.

Author

5ca2ebdf-78b8-43cf-af3a-4e8dac1f0e50

Enjoying great food & experimenting with the wonders of sous vide cooking. C'est la vie! Check out my Instagram #mwsousvide

Prep Time: 00:45

Recipe Time: 00:35

Temperature : 104.9F / 40.5C

Ingredients

• 200g slab of tuna steak
• Salt and cracked pepper to taste
• 1 spig fresh dill
• 1 spig fresh parsley
• Thin Lemon slices
• 1 tbsp olive oil

Directions

1. Season tuna steak with fresh parsley, dill and lemon slices, add olive oil, cracked pepper and salt to taste.
2. Sousvide at 105°f for 35mins.
3. Prepare a sheet of puff pastry. Pat dry the cooked tuna, and spread a layer of mushroom duxelle all round. Remove the lemon slices, cover the tuna with the pastry and seal all ends. Pre-heat oven to 425°f/220°c degrees.
4. Brush a heavy coat of egg was all over puff pastry.  Place wellingtons on a baking sheet and cook for about 12 mins.