8 tablespoons olive oil
6 tuna steaks
8 leeks, sliced
8 celery sticks, finely chopped
1 teaspoon rosemary
1 teaspoon thyme
salt and pepper
half of a medium sized cucumber, cut in rounds
2 1/2 cups water
2 1/2 cups dry white wine
Heat the oil in a large saucepan and sauté the leeks and the celery until soft. Add the herbs, the cucumber, the water, and the wine. Mix well and put the tuna slices on top of the vegetables.
Cover the pan and boil on a low heat for 30 - 45 minutes, according to the thickness of the tuna. Serve with rice and a green tossed salad.
Source: www.nabeels.com
6 tuna steaks
8 leeks, sliced
8 celery sticks, finely chopped
1 teaspoon rosemary
1 teaspoon thyme
salt and pepper
half of a medium sized cucumber, cut in rounds
2 1/2 cups water
2 1/2 cups dry white wine
Heat the oil in a large saucepan and sauté the leeks and the celery until soft. Add the herbs, the cucumber, the water, and the wine. Mix well and put the tuna slices on top of the vegetables.
Cover the pan and boil on a low heat for 30 - 45 minutes, according to the thickness of the tuna. Serve with rice and a green tossed salad.
Source: www.nabeels.com