Tuna with Beans, Curry Sauce and Mango
Ingredients
- For the tuna
- 4 Tuna steak (Black tuna)
- 1 tsp lemon juice
- 2 Tbsps clarified butter
- For the curry sauce
- 200 milliliters unsweetened Coconut milk
- 200 milliliters chicken stock
- 3 Tbsps lemon juice
- 1 Tbsp Curry powder
- 1 Tbsp yellow Curry paste
- ½ tsp Sambal oelek
- salt
- freshly ground pepper
- For the beans
- 150 grams black Beans (soaked for a day)
- 1 onion (chopped)
- 1 garlic clove (chopped)
- 100 grams cooked Squid ink pasta
- 4 Tbsps Coconut cream
- 2 Tbsps butter
- salt
- peppers
Preparation steps
For the beans, soak beans in salted water. Sauté onion with garlic in butter, add cooked beans and mix in coconut cream. Cook for about 5 minutes, cut pasta into small pieces, mix into beans and keep warm.
For the mango, peel mango, cut flesh away from core and cut into small, bite-sized cubes. Melt butter in a pan, add the mango and season with honey.
For the tuna, soak the tuna in lemon juice.
For the curry sauce, heat butter in a pan and sear tuna quickly on all sides. Stir together curry paste, coconut milk and chicken stock and bring to a boil. Add lemon juice, curry powder and sambal oelek and season with salt and pepper.
Serve vegetables on warm plates, place tuna with sauce on top and finish with mango cubes. Garnish with dried bean pods and serve hot.
