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🍽️ Grilled tuna steak on spinach

657 kcal · 30 min · 4 servings

Ingredients

• 1 small red chili pepper
• 1 clove garlic
• 1 lime
• 2 tsp freshly grated ginger
• 5 tbsp dark soy sauce
• 2 tbsp fish sauce
• 1 tbsp sesame oil
• 1 tsp cornstarch
• 4 tuna steaks (200 g each)
• 400 g spinach
• 1 tbsp butter
• 50 ml vegetable broth
• salt
• pepper
• nutmeg
• 1 onion
• 100 g celeriac
• 1 tbsp olive oil
• 50 g raisins
• 2 tbsp capers
• 3 tbsp fish stock
• 50 g green olives
• 2 tbsp basil (chopped)
• 4 tbsp white balsamic vinegar

Instructions

1. 1. Halve the chili lengthwise, remove the seeds, and wash it.
2. 2. Finely chop the chili.
3. 3. Peel the garlic and chop it finely as well.
4. 4. Halve the lime and squeeze out the juice.
5. 5. Mix the chili, garlic, soy sauce, fish sauce, sesame oil, and lime juice in a bowl.
6. 6. Place the marinade in a pot and bring it to a brief boil.
7. 7. Allow the marinade to cool down.
8. 8. Stir the starch into the cooled marinade.
9. 9. Turn the tuna steaks in the marinade so they are fully coated.
10. 10. Let the steaks marinate in the refrigerator for one hour.
11. 11. Thoroughly wash the spinach leaves.
12. 12. Remove any unwanted leaves and shake the spinach dry.
13. 13. Heat the butter in a pot.
14. 14. Add the spinach and the broth to the pot.
15. 15. Let the spinach wilt with the lid closed.
16. 16. Season the spinach with salt, pepper, and nutmeg.
17. 17. Peel the onion and the celery.
18. 18. Cut both into small cubes.
19. 19. Sauté the onions and celery in hot oil until translucent.
20. 20. Add the raisins and the capers.
21. 21. Deglaze the vegetables with fish stock.
22. 22. Let the mixture simmer for three to five minutes.
23. 23. Add the olives.
24. 24. Season the vegetable mix with basil and vinegar.
25. 25. Let the tuna steaks drain well.
26. 26. Sear the steaks on the hot grill for just under one minute on each side.
27. 27. Grill the steaks on a cooler part of the grill for another one to two minutes per side.
28. 28. Ensure that the steaks remain raw inside.
29. 29. Plate the spinach in four deep bowls.
30. 30. Garnish the steaks with the raisin vegetable mix and serve.

Nutrition per serving

• kcal: 657
• Protein: 50 g · Fett/Fat: 43 g · Carbs: 17 g