Creamy Tuna and Potato Soup with Mushrooms
Hearty soup combining tender tuna steaks with potatoes, mushrooms, and aromatic vegetables in a cream and egg yolk liaison. Sautéed vegetables build flavor in stages: onion, leek, and bell pepper start the base, followed by carrot and chili pepper. Potatoes simmer in water while tuna and mushrooms cook separately in olive oil, then combine for final simmering with cream enrichment.
Ingredients
- 1 tablespoon unsalted butter or margarine
- 1 medium onion, diced small
- 1 stalk leek, sliced into rounds
- ½ red bell pepper, diced small
- 1 carrot, grated
- 1 red chili pepper, sliced into rounds
- 2 medium potatoes, diced
- 2 liters water
- 3 ½ oz button mushrooms, halved
- 2 garlic cloves, minced
- 1 lb tuna steakscanned tuna in water400g drainedbudget-friendly
- 2 teaspoons salt
- 1 pinch black pepper
- 1 teaspoon dried basilfresh basil1 teaspoon=1 tablespoon freshherb swapFull guide →
- ½ cups table cream
- 1 egg yolk
- parsley, fresh(optional)
Instructions
- 1
Heat olive oil and butter in a saucepan until melted
- 2
Add diced onion, sliced leek, and diced red bell pepper; stir-fry for 2 minutes
- 3
Add grated carrot and sliced red chili pepper; stir-fry for 2 minutes
- 4
Add diced potatoes and water; stir, cover, and simmer for 15 minutes
- 5
Meanwhile, heat olive oil in a skillet and sauté halved mushrooms with minced garlic until golden brown
- 6
In another skillet, heat olive oil and fry tuna steaks for 2 minutes on each side
- 7
Add mushrooms and tuna steaks to the soup pot; season with salt, black pepper, and dried basil; stir well
- 8
Cover and simmer for 15 minutes
- 9
Whisk together table cream and egg yolk; pour into soup and stir well
- 10
Simmer for another 15 minutes
- 11
Finish with parsley to taste and serve
Tips
Cook mushrooms and tuna separately before adding to soup to develop better flavor and texture
Temper the cream and egg yolk mixture by whisking in small amounts of hot soup before adding to the pot to prevent curdling
Good to Know
Refrigerate in airtight container up to 3 days. Freeze without egg yolk liaison for up to 1 month; add liaison after reheating.
Prepare and cook vegetables, mushrooms, and tuna up to 4 hours ahead. Combine and finish with cream liaison just before serving.
Ladle into bowls, garnish with fresh parsley. Serve hot.
Common Mistakes
Add cream-egg mixture to boiling soup without tempering to avoid curdling and scrambling the yolk
Skip separate cooking of tuna and mushrooms to avoid mushy texture and one-dimensional flavor