Grilled Tuna

Ingredients

• 2 tsp black peppercorns
• 1 tsp white peppercorns
• 325 g tuna fillet (center portion)
• 375 g leeks (1 stalk)
• 2 cloves garlic
• 50 g pitted black olives
• 3 sprigs parsley
• 1 orange
• 1.5 tbsp olive oil
• Salt
• Pepper

Instructions

1. 1.

   Crush the black and white peppercorns in a mortar and place them on a plate.

2. 2.

   Cut the tuna into two long cylindrical pieces.

3. 3.

   Season both sides of the tuna fillets with pepper and set aside.

4. 4.

   Trim the leeks and slice them diagonally into 1 cm thick rounds.

5. 5.

   Gently rinse the leek slices in cold water, keeping them whole. Drain well.

6. 6.

   Peel the garlic and slice it thinly. Roughly chop the olives.

7. 7.

   Wash the parsley, shake dry, pluck the leaves, and coarsely chop. Juice the orange to measure 150 ml of juice.

8. 8.

   Heat 1 tbsp of oil in a pan. Sauté the leek slices and garlic over medium heat for 3–4 minutes, stirring.

9. 9.

   Add the olives and orange juice, bring to a boil. Simmer covered for 3 minutes over medium heat, seasoning with salt and pepper.

10. 10.

    Meanwhile, heat the remaining oil in another pan. Fry each side of the tuna fillets for about 45 seconds.

11. 11.

    Stir the parsley into the leeks and spread the leeks on a plate. Slice the grilled tuna and arrange it atop the leeks.