Tuna Skewers with Sesame Crust and Asian Vegetables
- 1 Kohlrabi
- 1 piece Pumpkin (200 grams)
- 1 bunch scallions
- 200 grams soybean sprout
- 3 tablespoons soybean oil
- 2 tablespoons Mirin
- 50 milliliters Vegetable broth
- 2 Tuna steak (each about 200 grams)
- freshly ground peppers
- 2 tablespoons soy sauce
- ½ teaspoon liquid honey
- 3 tablespoons Sesame seeds
- Fresh herbs (for garnishing)
Rinse kohlrabi and cut into long, thin strips. Cut pumpkin pulp into long, thin strips. Rinse and dry scallions, cut green parts into strips, chop white parts. Rinse sprouts and drain.
Heat 1-2 tablespoons of soy oil in a pan and saute all vegetables. Season with salt, add mirin and 2 tablespoons of vegetable broth. Cover and simmer for about 5 minutes.
Heat remaining oil in a pan. Season tuna steaks with pepper and cook briefly on both sides on very high heat.
Combine soy sauce with honey, add to tuna steaks and let stand briefly. Sprinkle steaks with sesame seeds, cut into cubes and thread cubes on skewers. Arrange tuna skewers and vegetables on plates and garnish with herbs. Drizzle with soy sauce and serve.