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🍽️ Tuna with Sesam Crust and Steamed Vegetables

452 kcal · 30 min · 4 servings

Ingredients

• 1 Kohlrabi
• 1 piece yellow-fleshed pumpkin (approx. 200 g)
• 1 bunch spring onions
• 200 g bean sprouts
• 3 tbsp soybean oil
• salt
• 2 tbsp mirin
• 50 ml vegetable broth
• 2 tuna steaks (200 g each)
• pepper (from the mill)
• 2 tbsp soy sauce
• 0.5 tsp liquid honey
• 3 tbsp sesame seeds
• herbs (for garnish)

Instructions

1. 1. Wash the kohlrabi and peel it.
2. 2. Cut the kohlrabi into very long and thin strips.
3. 3. Cut the pumpkin flesh into long, thin strips or use a grater.
4. 4. Wash and clean the spring onions.
5. 5. Cut the green part of the spring onions lengthwise into thin strips.
6. 6. Finely chop the white part of the spring onions.
7. 7. Wash the sprouts and let them drain well.
8. 8. Heat 1 to 2 tablespoons of soybean oil in a pan.
9. 9. Sauté the prepared vegetables in the hot oil for a short time.
10. 10. Season the vegetables with salt to taste.
11. 11. Pour mirin and 2 tablespoons of vegetable broth over the vegetables.
12. 12. Cover the pan and simmer the vegetables for about 5 minutes.
13. 13. Season the tuna steaks generously with pepper.
14. 14. Heat the remaining oil in a separate pan over very high heat.
15. 15. Sear the tuna steaks quickly on both sides.
16. 16. Mix the soy sauce with the honey in a small bowl.
17. 17. Pour the sauce mixture over the seared tuna steaks.
18. 18. Let the steaks sit in the sauce for a short time.
19. 19. Sprinkle sesame seeds over the tuna steaks.
20. 20. Cut the tuna steaks into small cubes.
21. 21. Thread each tuna cube onto a skewer individually.
22. 22. Plate the steamed vegetables.
23. 23. Place the tuna skewers on top of the vegetables.
24. 24. Garnish the dish with fresh herbs as desired.
25. 25. Serve some extra soy sauce on the side.

Nutrition per serving

• kcal: 452
• Protein: 30 g · Fett/Fat: 30 g · Carbs: 15 g