Tuna on Vegetables with Polenta

Ingredients

• 500 ml vegetable broth
• 125 g instant polenta
• 2 tbsp freshly grated Parmesan
• 1 handful freshly chopped herbs (e.g., basil, thyme, parsley)
• Sea salt
• freshly grated nutmeg
• 3 tbsp olive oil
• 8 spring onions
• 2 red bell peppers
• 50 g sun‑dried tomatoes in oil
• 8 capers
• 400 g tuna fillet (sushi quality)
• chili strands

Instructions

1. 1.

   Bring the vegetable broth to a boil. Stir in the polenta grains and let them swell, stirring occasionally for about 5 minutes until the mixture lifts from the pot’s bottom. Remove from heat, fold in parmesan and herbs, season with sea salt and nutmeg. Spread the batter thinly (≈1.5 cm) on an oiled sheet pan and allow to cool.

2. 2.

   Wash, trim, and quarter the spring onions; wash, halve, trim, and slice the bell peppers. Sauté both in a hot pan with 2 tbsp oil for 4–5 minutes until slightly crisp. Season with sea salt. Drain the sun‑dried tomatoes, cut into pieces, and mix with capers.

3. 3.

   Rinse the tuna, pat dry, and cut into four portions. In a hot non‑stick pan, sear each side in 1 tbsp oil for about 1 minute. Arrange the sliced tuna atop the vegetables and sprinkle with chili strands and sea salt.

4. 4.

   Cut small circles from the cooled polenta and briefly warm them on an oiled grill if desired. Serve the tuna and vegetables over the polenta rings.