Tuna Steak with Tomato Herbs and Gnocchi

Rinse the tuna steaks, rub dry and sear in olive oil until crispy, one minute on each side. Remove the frying pan from the kitchen stove, put the lid on and pull the tuna steaks.

Rub the frying pan, sauté the shallots and garlic in olive oil. Add tomatoes and saute briefly. Add thyme leaves, basil, lemon zest, olives and toss briefly.

Serve: Place the tuna steaks on a plate, cover with the tomato herbs. Serve with gnocchi.

Gnocchi: The day before, remove the peel from the potatoes, cut them roughly into cubes and make them. One day later, mash them with a fork, mix them with butter and flour, then stir in the beaten egg and egg yolk, season with salt. Form strands from this mixture, cut them into small slices, roll them into small dumplings in your hands and press them flat with a fork, cook in salted water.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these are also characterized by a fresh taste!

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