Thin fish steak with pumpkin and avocado

Ingredients

• 2 thin tuna steaks (about 250 g each)
• Salt
• black pepper (freshly ground)
• 1 tbsp Lemon Juice
• 1 tbsp butter (for frying)
• 1 tbsp olive oil (for frying)
• 1 Avocado
• 1 Lime
• 300 g pumpkin flesh
• 0.25 tsp clove powder
• 0.25 tsp Ginger powder
• Salt
• 200 ml water
• 100 g sugar
• 1 Shallot
• 1 tsp sherry vinegar
• 2 tbsp olive oil

Instructions

1. 1.

   Season tuna with salt and pepper, then drizzle with lemon juice.

2. 2.

   Cut pumpkin into cubes. Bring water to a boil with sugar, ginger, clove, salt, and sherry vinegar; add pumpkin, let it bubble once, then simmer for about 6 minutes.

3. 3.

   Wash lime hotly, peel one thin strip from the rind, cut into fine strips, then squeeze out juice.

4. 4.

   Peel avocado, halve it, remove the pit, dice flesh into small cubes, immediately mix with lime juice.

5. 5.

   Peel shallot and dice finely.

6. 6.

   Drain pumpkin cubes. Take 2 tbsp of pumpkin stock, whisk with olive oil, season with salt and vinegar, fold in shallot and lime zest; combine sauce with avocado and pumpkin cubes.

7. 7.

   Cook tuna in hot butter‑olive oil mixture for about 1–2 minutes on each side.

8. 8.

   For serving slice tuna into wide strips and arrange with pumpkin‑avocado vegetables.