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Perfect results in a few simple steps.
Ingredients for 2
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
Season tuna steak with fresh parsley, dill and lemon slices, add olive oil, cracked pepper and salt to taste.
Sousvide at 105°f for 35mins.
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.
Brush a heavy coat of egg was all over puff pastry. Place wellingtons on a baking sheet and cook for about 12 mins.