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🍽️ Quick Pan-Seared Tuna with Leek and Orange Sauce

482 kcal · 30 min · 4 servings

Ingredients

• 2 tsp black peppercorns
• 1 tsp white peppercorns
• 325 g tuna fillet (center cut)
• 375 g leek (1 stalk)
• 2 garlic cloves
• 50 g black olives (pitted)
• 3 sprigs parsley
• 1 orange
• 1.5 tbsp olive oil
• salt
• pepper

Instructions

1. 1. Crush black and white peppercorns in a mortar.
2. 2. Pour the ground pepper onto a plate.
3. 3. Cut the tuna into two long, cylindrical pieces.
4. 4. Coat the tuna pieces on all sides with the pepper.
5. 5. Set the seasoned tuna pieces aside.
6. 6. Clean the leek and slice it into 1 cm thick diagonal slices.
7. 7. Rinse the leek slices carefully in cold water.
8. 8. Make sure the slices stay whole while washing.
9. 9. Remove the slices from the water and let them drain well.
10. 10. Peel the garlic and slice it.
11. 11. Chop the olives roughly.
12. 12. Wash the parsley and shake it dry.
13. 13. Pluck the parsley leaves from the stems.
14. 14. Chop the parsley leaves roughly.
15. 15. Squeeze the orange.
16. 16. Measure out 150 ml of orange juice.
17. 17. Heat 1 tablespoon of oil in a pan.
18. 18. Add the leek slices and garlic to the hot pan.
19. 19. Sauté the vegetables over medium heat for 3 to 4 minutes.
20. 20. Stir occasionally.
21. 21. Add the olives and orange juice to the pan.
22. 22. Bring the mixture to a boil.
23. 23. Simmer the sauce covered over medium heat for 3 minutes.
24. 24. Season the sauce with salt and pepper.
25. 25. Heat the remaining oil in a second pan.
26. 26. Pan-sear the tuna fillets in the hot pan.
27. 27. Cook each fillet for approx. 45 seconds per side.
28. 28. Stir the chopped parsley into the leek.
29. 29. Divide the leek among plates.
30. 30. Slice the pan-seared tuna fillets.
31. 31. Place the tuna slices on top of the leek.

Nutrition per serving

• kcal: 482
• Protein: 43 g · Fett/Fat: 27 g · Carbs: 13 g