Tuna on Swiss Chard

Ingredients

• 800 g tuna steak (1 tuna steak)
• juice of one lemon
• Worcestershire sauce
• Salt
• pepper (from grinder)
• 5 tbsp olive oil
• 2 tbsp olive oil
• 1 onion
• 600 g Swiss chard leaves
• 3 tbsp fruit vinegar
• 200 ml vegetable broth
• 1 handful herbs (1/3 each watercress, celery, fennel fronds)
• Cayenne pepper (a pinch)
• Sugar (a pinch)
• 2 tsp Sesame seeds

Instructions

1. 1.

   Rinse the fish. Pat dry. Drizzle with lemon juice and Worcestershire sauce, season with salt and pepper.

2. 2.

   Peel and finely chop the onion. Wash the Swiss chard, trim white stems, cut into strips. Heat oil in a pot and sauté the onion until translucent. Add the Swiss chard and cook briefly. Deglaze with fruit vinegar, pour in vegetable broth; bring to a boil. Finely chop herbs, stir them in, season the vegetables with spices.

3. 3.

   Pan‑sear tuna steaks in hot oil on all sides, then bake at 120°C for about 10–15 minutes. Let rest. Arrange Swiss chard on a plate, slice tuna diagonally so it remains slightly translucent inside, and serve atop the bed garnished with sesame seeds.