Tuna Saltimbocca with Spinach

Clean and rinse spinach. Pluck basil leaves from stems and chop. Cut tuna into 4 oblong blocks (2, 5×2, 5×11 cm). Sprinkle with crushed black pepper on all sides. Place two slices of Parma ham overlapping on each surface, spread basil evenly on top and roll up tuna pieces in it. Peel and finely dice the shallots.

Cut butter into cubes and place in freezer form. Heat 2 tablespoons of oil in a frying pan and fry the tuna pieces for 1 to 1 1/2 minutes on each side. Keep warm in the oven at 80 °C. Briefly sauté shallot cubes in frying pan, add fish stock and white wine and quickly boil to half. Add whipped cream, reduce temperature and add butter in pieces. Keep warm. In a large saucepan, heat the remaining oil and drop the spinach in it, season with salt and black pepper. Arrange the tuna saltimbocca on the spinach, pour the sauce around it and sprinkle with pink pepper. Serve with baguette.

Tip: Did you know that one bowl of spinach already covers the entire daily requirement of vitamin K and beta-carotene?

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