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🍽️ Tuna on Baguette with Sautéed Vegetables

650 kcal · 30 min · 4 servings

Ingredients

• 2 Lemons (juice)
• 2 tuna steaks (approx. 300 g each)
• olive oil (cold-pressed)
• salt
• pepper (from the mill)
• 300 g fresh shiitake mushrooms
• 2 tbsp crème fraîche
• 1 clove of garlic (finely chopped)
• 3 shallots (finely chopped)
• 2 tbsp dried porcini mushrooms
• butter
• 1 carrot (diced very finely)
• 1 white onion (finely chopped)
• 2 tomatoes (peeled, seeded and cut into tiny cubes)
• 1 yellow bell pepper (seeded and cut into tiny cubes)
• 2 spring onions (finely chopped)
• 100 ml fish stock
• sugar
• salt
• sambal oelek
• pepper (from the mill)
• sesame oil
• 1 baguette
• lettuce leaves (to taste)

Instructions

1. 1. Mix lemon juice, four tablespoons of olive oil, salt, and pepper in a bowl.
2. 2. Rinse the tuna under running water and pat it completely dry with a kitchen towel.
3. 3. Pour the marinade over the fish and let it marinate for about one hour.
4. 4. Heat three tablespoons of sesame oil in a large pan.
5. 5. Sauté all the vegetables over medium heat, stirring, until they are translucent.
6. 6. Reduce the heat, cover the pan, and let the vegetables cook for another one to two minutes.
7. 7. Stir in two teaspoons of sugar and let the mixture come to a brief boil.
8. 8. Deglaze the vegetables with the fish stock.
9. 9. Season the vegetable confit with salt, pepper, and Sambal Oelek, then let it cool.
10. 10. Soak the porcini mushrooms in 150 milliliters of warm water for about 15 minutes.
11. 11. Drain the mushrooms and reserve the soaking liquid.
12. 12. Clean the shiitake mushrooms and slice them.
13. 13. Heat one tablespoon of butter in a pan.
14. 14. Sear the mushrooms vigorously.
15. 15. Remove the mushrooms from the pan, season them with salt and pepper, and keep them warm.
16. 16. Add two teaspoons of butter to the hot pan.
17. 17. Sauté the garlic and shallots until translucent.
18. 18. Add the drained porcini mushrooms and sauté them briefly.
19. 19. Deglaze the pan with 150 milliliters of the soaking liquid.
20. 20. Reduce the liquid over high heat to about half.
21. 21. Stir the crème fraîche into the mushroom mixture.
22. 22. Let the tuna drain slightly.
23. 23. Grill the tuna in a grill pan over high heat for one to two minutes on each side.
24. 24. The tuna should remain slightly translucent and raw in the center.
25. 25. Slice the tuna steaks into thin slices with a sharp knife.
26. 26. Cut off the pointed ends of the baguette.
27. 27. Split the middle part lengthwise into two halves.
28. 28. Divide these halves again so that you have four equal-length pieces of bread.
29. 29. Toast the bread pieces under the broiler.
30. 30. Brush the still-hot bread pieces with the mushroom sauce.
31. 31. Place the shiitake mushrooms on the bread.
32. 32. Wash the lettuce leaves and spin them dry.
33. 33. Place the dry lettuce leaves on the mushrooms.
34. 34. Place the tuna slices on the lettuce.
35. 35. Finally, add the vegetable confit.

Nutrition per serving

• kcal: 650
• Protein: 40 g · Fett/Fat: 25 g · Carbs: 60 g