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Ingredients
Tuna Steak on Bed of Rhubarb
- For Rhubarb
- 500 grams fresh, ripe Rhubarb
- 2 centimeters fresh ginger
- 1 sprig Lemongrass
- 1 Tbsp butter
- 3 Tbsps Lime juice
- 3 Tbsps dark soy sauce
- 120 milliliters vegetable stock
- For Tuna
- 1 tsp Coriander
- 2 Tbsps light Sesame seeds
- 600 grams Tuna (ready to cook, skinless, thick)
- 2 Tbsps Corn oil
- Sea salt
- In Addition
- cilantro (for garnishing)
Rinse and peel rhubarb. Cut into 10 cm (approximately 4 inch) long narrow strips.
Peel ginger and chop finely. Rinse and peel lemongrass, cut into rings. Melt butter in a pan, saute rhubarb, ginger and lemongrass briefly. Deglaze pan with lime juice, soy sauce and broth. Simmer for about 5 minutes on medium heat.
Remove rhubarb and put aside. Let sauce boil down slightly.
Crush coriander seeds in a mortar and mix with sesame seeds. Rinse and pat dry tuna, sprinkle with lemon juice and coat with sesame mix. Heat oil in a pan and cook tuna on all sides until done, remove and cut into 3 cm (approximately 1 1/4 inch) thick medallions. Place rhubarb on plate, drizzle with sauce and top with tuna. Sprinkle with salt and garnish with silantro leaves. Serve.
(Percentage of daily recommendation)
| Calorie | 485 cal. | (23 %) | ||
| Protein | 36 g | (37 %) | ||
| Fat | 36 g | (31 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.3 g | (18 %) |