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Tuna Steak in Sesame Crust with Pomegranate Salad
(0)
45 min
Under an hour
Knuspr-Küche
Genießen Sie ein exquisites Thunfischsteak im edlen schwarzen Sesam-Mantel, das durch seine kurze Bratzeit außen knusprig und innen herrlich zart und rosa bleibt. Begleitet wird der Fisch von einem frischen Mesclun-Salat, der durch die Süße von Granatapfelkernen und die feine Schärfe von Radieschensprossen eine perfekte Balance findet. Ein asiatisch inspiriertes Dressing aus Sojasauce, Ingwer und Honig rundet dieses leichte und gesunde Gericht ideal ab – perfekt für ein schnelles, aber luxuriöses Abendessen.
Preparation method
Ingredients overview
- 800 g fresh tuna steak
- 100 ml soy sauce
- 11 g brown cane sugar
- 8 g fresh ginger
- 14 g fresh garlic
- 130 g fresh lemon
- 50 g black sesame
- 125 g mesclun salad mix
- 1 handful radish sprouts
- 100 g pomegranate seeds
- 1 handful fresh cilantro
- 30 ml rice vinegar
- 30 ml extra virgin olive oil
- 30 ml water
- 36 g liquid honey
- 1 pinch table salt
- 1 pinch ground black pepper
In a small saucepan, mix soy sauce, brown sugar, grated ginger, and pressed garlic. Simmer briefly over low heat until the sauce is slightly reduced, then set aside. Rinse the tuna steaks, pat them dry, turn them on all sides in the prepared marinade, and then roll them in black sesame seeds. Let rest in the refrigerator for at least 30 minutes.
Meanwhile, prepare the salad dressing. In a bowl, mix olive oil, honey, water, and rice vinegar. Season with salt and pepper to taste.
Sear the tuna steak in a hot pan or on the grill for about 1.5 to 2 minutes on each side. The core should remain pink and tender. Mix the salad mix with the dressing, radish sprouts, and pomegranate seeds. Slice the tuna, arrange it on the salad, sprinkle with fresh cilantro, and drizzle with a little lemon juice.
Ingredients
Nutritional values
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