Red tuna steak with asparagus

Asparagus is available in Israel from November until July. Adding it will transform any old dish into a gourmet meal.

By JERUSALEM POST STAFF
RED TUNA STEAK WITH ASPARAGUS Courtesy of chef Eitan Sasson of Gutcha
✔ 4 red tuna steaks, 200 gr. each ✔ 12 asparagus sprigs ✔ 1 container cream ✔ 1 Tbsp. ground pepper ✔ 1 shot of cognac or brandy ✔ Olive oil ✔ Atlantic salt
Prepare the sauce: Roast the ground pepper on a dry pan until you can smell the aroma. Very carefully add brandy and light. Simmer until the liquid is reduced to half and add cream. Bring to a boil and continue cooking until thickened. Add salt to taste.
Prepare the steak: heat a heavy iron pan. Rub a few drops of olive oil on each of the tuna steaks and season with salt and pepper. Roast on the heated pan for 2 minutes on each side. Make sure the center stays pink. Roast the asparagus sprigs at the same time you roast the fish. Pour sauce on the plate and place fish and asparagus. Serve with a side dish of potato puree or a baked potato.