Grilled Tuna Steak on Leaf Spinach

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 leaf spinach
• 1 tbsp butter
• 50 ml Vegetable broth
• Salt
• Pepper
• nutmeg
• 1 onion
• 100 g Celery Root
• 1 tbsp Olive Oil
• 50 g Raisins
• 2 tbsp capers
• 3 tbsp fish stock
• 50 g green olives
• 2 tbsp chopped basil
• 4 tbsp white balsamic vinegar

Instructions

1. 1.

   For the marination, halve the chili lengthwise, deseed, wash and chop. Peel and finely chop the garlic. Cut the lime in half and squeeze out the juice. Mix ginger with the chili, garlic, soy sauce, fish sauce, sesame oil and lime juice. Put in a pot and bring to a quick boil, then let cool. Stir the cornstarch into the ginger mixture and turn the tuna steaks in it; refrigerate for 1 hour to absorb the flavors.

2. 2.

   Wash, rinse and dry the spinach. Melt butter in a pot, add the spinach and broth. Cover and allow the spinach to wilt; season with salt, pepper and nutmeg.

3. 3.

   Meanwhile peel and dice the onion and celery root. Sauté both in hot oil until translucent. Add raisins and capers. Pour in fish stock and simmer for 3-5 minutes. Then add olives, basil and vinegar to taste.

4. 4.

   Drain the steaks well. Grill each side on a hot grill for about 1 minute. Move to a slightly cooler spot and grill another 1–2 minutes per side so the steaks remain slightly undercooked. Plate over the spinach mixture in four deep bowls and garnish with the raisin‑olive mix.