Tuna with Quinoa and Pumpkin
Ingredients
- Ingredients
- 250 grams Quinoa
- 1 onion
- 3 Tbsps vegetable oil
- 750 Vegetable broth
- 1 red chili pepper
- 500 grams Pumpkin (such as, butternut)
- 1 tsp freshly grated ginger
- 4 Tbsps butter
- 1 untreated Orange
- salt
- 4 Tuna steak (160 g each)
- 50 grams Crème fraiche
- freshly ground peppers (colorful)
- 1 Tbsp Sesame seeds
Preparation steps
Rinse the quinoa under running water until it is clear.
Peel and chop the onion. Sweat in some oil. Mix in the quinoa and deglaze with a little stock. Allow to quinoa to absorb the liquid and pour in some more broth. Stir occasionally to separate the grains and then pour in some more broth. Continue this process for about 20 minutes until the quinoa is cooked creamy.
Meanwhile, rinse and halve the chile pepper and chop finely. Cut the pumpkin into cubes and sauté with the chile and ginger in some butter. Rinse the orange in hot water, cut in half and cut out the middle 2 slices. Set aside for the garnish.
Grate the zest from the rest of the orange and squeeze out the juice. Add the juice to the pumpkin, season with salt and simmer, covered, for about 10 minutes until soft.
Rinse the tuna and pat dry. Season with salt and fry in a hot grill pan in some oil on each side for 1-2 minutes. If the tuna is too raw, continue to fry for a few more minutes.
Add the rest of the butter to the quinoa and season with salt. Add the crème fraîche to the pumpkin and purée until creamy. Add a little water as needed and let simmer.
Season with salt and serve with the quinoa on plates. Place the tuna on top. Season everything with pepper and shower with sesame seeds.
Cut the orange slices into pieces and place on the fish. Serve garnished with orange zest.
