The tuna fillet with cognac and rosemary is a tasty, quick, and easy-to-prepare fish main course. Tender fresh tuna fillet simply cooked in a pan with extra virgin olive oil, deglazed with cognac, and flavored with rosemary. Great to enjoy at any time, on its own or with your preferred side dish. Additionally, it can also be served as an appetizer, perhaps by halving the quantity and previously cutting it into cubes.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 2 Minutes
- Portions: 1 Person
- Cooking methods: Stovetop
- Cuisine: Fish
- Seasonality: All seasons
Ingredients
- 7 oz tuna fillets
- 4 tbsp cognac
- 1 tbsp extra virgin olive oil
- 1 sprig rosemary
- 1 pinch fine salt
- to taste black pepper
Tools
- Kitchen Scale
- Pan
- Spoon
- Cooking Spatula
Steps
To prepare the tuna with cognac and rosemary…
In a pan, pour the extra virgin olive oil, add a broken sprig of rosemary, and heat it over high heat.
Then place the tuna fillet and cook for about 2 minutes on each side. Turn it gently with a cooking spatula.
When the tuna fillet is golden on both sides, deglaze with cognac, letting it evaporate, then salt and pepper.
Once the cognac has evaporated, serve the tuna fillet with cognac and rosemary hot.
Tip
As an alternative to fresh tuna fillet, you can also use frozen, letting it thaw at room temperature before cooking it the same way.
Variations
You can substitute fresh tuna fillet with swordfish steak.
