At a glance
This elegant plate brings together seared tuna and buttery green asparagus topped with silky hollandaise sauce—a classic combination that feels restaurant-quality without the stress. The main trick is keeping the hollandaise smooth by whisking egg yolks over gentle heat and adding melted butter slowly, so you end up with a luxurious sauce that makes this high-protein dish truly shine.
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Prepare the fish and asparagus
Season each tuna steak simply with salt and pepper. Sear it in a hot pan for one minute on each side. Trim off the dry, tough ends of the asparagus and lightly fry it in a knob of butter. Again, just salt and white pepper.
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Whisk the egg yolks
Put 3 egg yolks and 2 tablespoons of white wine into a bowl set over a water bath. Whisk with a whisk - the water in the pot must not boil, or the yolks will curdle! Add a heaped teaspoon of mustard. Season with a pinch of salt and white pepper.
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Add the butter
Once the mixture has thickened, pour in melted, slightly cooled butter in a thin stream, whisking constantly.
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