This delicious Tuna and Vegetable Soup is a comforting and nutritious meal perfect for any time of the year. Packed with fresh vegetables, tender tuna, and a creamy egg yolk mixture, it’s a delightful dish that’s sure to satisfy.
Preparation Time:
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
Ingredients:
- 1 onion, finely chopped
- 20 g butter
- Olive oil
- 1 leek, finely chopped
- 1 bell pepper, chopped
- 1 carrot, grated
- 1 hot chili, chopped
- 2 potatoes, cubed
- 2 liters water
- 100 g mushrooms, sliced
- 2 cloves garlic, finely chopped
- 400 g tuna steaks
- Salt
- Pepper mixture
- Thyme
- 1 egg yolk
- 100 ml cream
- Fresh parsley, finely chopped
Directions:
Prepare the Vegetables:
- Sauté the Onion:
- In a large pot, heat 20 g butter and a splash of olive oil over medium heat.
- Add the finely chopped onion and sauté until translucent.
- Add Leek, Pepper, Carrot, and Chili:
- Add the chopped leek, bell pepper, grated carrot, and hot chili to the pot.
- Let everything simmer for 7 minutes, stirring occasionally.
Cook the Soup Base:
- Add Potatoes and Water:
- Add the cubed potatoes and pour in 2 liters of water.
- Bring to a boil, then reduce heat and simmer for 15 minutes.
- Prepare Mushrooms and Garlic:
- In a separate pan, heat a little olive oil over medium heat.
- Add the sliced mushrooms and fry for 3 minutes.
- Add the finely chopped garlic and fry for another 2 minutes.
- Transfer the mushrooms and garlic to the pot with the soup.
Cook the Tuna:
- Fry the Tuna:
- In the same pan, add a little more olive oil if needed.
- Fry the tuna steaks for 2 minutes on each side.
- Season with salt, pepper mixture, and thyme.
- Add the tuna to the soup and let it cook for another 15 minutes.
Final Steps:
- Prepare Egg Yolk Mixture:
- In a small bowl, beat together the egg yolk and cream.
- Gradually add some hot soup to the egg mixture to temper it, then pour it back into the soup pot.
- Turn off the stove and stir everything together.
- Let the soup rest for 15 minutes.
- Garnish:
- Finely chop fresh parsley and sprinkle it over the soup before serving.
Serving Suggestions:
- Serve hot, garnished with fresh parsley.
- Pair with crusty bread or a side salad for a complete meal.
Cooking Tips:
- Ensure to temper the egg yolk mixture to prevent curdling.
- Adjust the seasoning to your taste preference.
- Use fresh tuna for the best flavor and texture.
Nutritional Benefits:
- Tuna: Rich in protein and omega-3 fatty acids.
- Vegetables: Packed with vitamins, minerals, and fiber.
- Cream: Adds a smooth and creamy texture to the soup.
Dietary Information:
- This recipe is high in protein and provides a good balance of nutrients.
- It can be made dairy-free by substituting the cream with a plant-based alternative.
Storage:
- Store any leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat gently on the stove before serving.
Why You’ll Love This Recipe:
- Flavorful and Comforting: A perfect blend of vegetables, tuna, and creamy broth.
- Nutritious: Packed with protein and essential nutrients.
- Easy to Make: Simple steps for a delicious homemade soup.
Conclusion:
Enjoy this hearty Tuna and Vegetable Soup as a nutritious and delicious meal. Perfect for any occasion, it’s a comforting dish that brings warmth and satisfaction to your table. Bon appétit!