Ingredients
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300g Fresh tuna
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6 Young carrots
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12 Basil leaves
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3 TBSP Tamari
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1 TBSP Maple syrup
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1 Lime
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Olive oil
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Fleur de sel
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Ground black pepper
Overview
A very simple although sophisticated dish with perfectly cooked pink tuna for best texture and flavour. Carrots can be replaced with cherry tomatoes (see picture). The fried basil leaves make a very original touch and are very quick & easy to prepare
This dish belongs to the menu
Utensils
- 1 Oven-safe dish
- 1 Skillet
- 1 Small mixing bowl
- Absorbing kitchen paper
Menu steps
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1
Done
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Prepare carrotsPre-heat oven to hot air (fan) 160C. Cut 6 young carrots in their length and in 3 or 4 chunks in diagonal. Put them in an oven-safe dish. In a bowl mix 2 TBSP olive oil, 2 TBSP Tamari (or soy sauce), 1 TBSP honey (or maple syrup), ½ lime juice and ground black pepper. Pour over the carrots. Let candy in the oven for 35 minutes |
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2
Done
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Fry basil leavesIn a hot skillet, put 1 TBSP olive oil and the basil leaves. Fry them for 1 minute, turn around and fry for another minute. Put the leaves on an absorbing kitchen paper |
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3
Done
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Grill tunaIn the same skillet, increase heat, add 1 TBSP olive oil and grill 300g tuna for 2 minutes on each side (it should be grilled outside and pink inside) |
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4
Done
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ServeCut the tuna in 1cm slices, place 1/3 of the tuna on each plate, add carrots on the side and pour the carrots sauce over carrots and tuna. Place fried basil leaves on the tuna slices. Add ground black pepper & fleur de sel to taste |
