Tuna with Olives, Artichoke Hearts and Hay Potatoes

The whole goes quite quickly if prepared at the beginning. Tuna slice rinse, dry and soak 1 hr in a dash of olive oil, strong Prs. Coarse ground pepper, juice of a lemon of 1/2 garlic, rosemary, lemon pull.

Heat a frying pan with a little olive oil and quickly sear the slightly drained fish in the very hot oil on both sides. By the way, the fish should be large enough to just fit in the frying pan. Pour on the remaining marinade and cook the fish briefly (thumb test! the fish must not be completely cooked through). Salt, lift out of the frying pan and keep warm. Slice olives and add to the frying pan, toss briefly with a tiny bit of butter and 1 tbsp. of plucked parsley leaves along with the oil still in the frying pan. Spread evenly over the fish tranche. Sprinkle carpets over it and put a few slices of lemon. Grind pepper over everything repeatedly.

Add 1 artichoke heart, shortening it by 1/3, perhaps removing the outer leaves.

remove. Shorten and peel stems heavily and keep artichoke hearts in lemon water mixture until all are prepared accordingly. Then quickly cut artichoke hearts into thin segments and roast in hot olive oil with a few rosemary needles and 2 unpeeled garlic cloves, a few min on medium heat until cooked, season with salt and season with pepper.

Add 2 unpeeled potatoes in a little oil.

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