Sunday, October 21, 2012


Is there something better than a fresh tuna steak? And besides the amazing taste it is so easy and fast to prepare. This time I served it with red lentils vegetable and a spicy dip. As starter we had lebanese bread and self made Hummus. Very nice and uncomplicated receipe! In case you have more time a pistachio-crusted tuna steak is also very recommendable. But this is another story...  ENJOY!!!


Ingredients (Servings: 2)

Tuna Steak:
200 gram Tuna Steak
3 tablespoons olive oil
1 tablespoon fresh lemon juice
Salt and Pepper

Sauce/Tuna Steak:
3 Tablespoons Mayonnaise
Some drops of Sriracha Hot Asia Chilli sauce 
Juice of half a lime

Red Lentils Vegetables:
1 Onion
1 Garlic glove
100 gram Potatos
2 teaspoons butter
100 gram red lentils
2 teapoons tomato puree
2 pinch cumin
350 ml vegetable stock
2 teaspoons lemon juice
2 tablespoons parsley
2 tablespoons chopped almond

For the Red Lentils Vegetables:
1. Step: Peel the onion, garlic glove and 100 gram potatoes and dice it. Melt 2 teaspoons butter in a pot and stew the onions and garlic in it for 2 minutes.

2. Step: Add 100 gram red lentils and potatoes and stew it. Stir in 2 teaspoons tomato puree and 2 pinch of cumin. Deglaze everything with 350ml vegetable stock and refine it covered by medium heat.

3. Season to taste with salt, pepper and 2 teaspoons lemon juice. Finally dredge the red lentils vegetable with the parsley and the chopped almond.

For the Tuna Steak:
Season the tuna liberally with salt, pepper and if you like some lemon juice. When the pan is hot, add a drizzle of olive oil and then the tuna steaks. Sear the tuna steaks for 1 minute each side for rare or 2 for medium. I prefer it when the outside is browned but the inside is very rare. Serve with fresh lemon. Et voila! 

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