Ingredients
- 200 g tuna
- 3 teaspoons parsley
- 3 teaspoons butter
- 2 pieces fresh figs
- 100 g mange-touts peas
- 100 g baby corn
- 1 teaspoon flour
- 14 cup milk
- 14 cup olive oil
Instructions
- Steam mange tout and baby corn.
- Cut figs into slice and lay aside.
- Put butter in pan and melt.
- Add Chardonnay and boil until there is no alcohol boiling out any more.
- Add salt and pepper.
- Mix in a spoon of flour and half a cup of milk.
- Add it to the Chardonnay sauce.
- Cook sauce another 5-10 minutes.
- Pan fry the tuna so it is just seared.
- Plate the mange tour and baby corn.
- Place the tuna on top of the vegetables, and pour sauce over it all.
- Decorate with fresh figs.
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