Tuna Steak

Ingredients

• 400 g Tomatoes
• 2 stalks celery
• 1 bunch spring onions
• 2 EL oil
• 1 EL almond sticks
• 2 TL capers
• 50 g green olives (pitted)
• Salt
• White pepper from grinder
• 4 tuna steaks (150 g each)
• 1 EL Butter
• fresh basil

Instructions

1. 1.

   Score the tomatoes crosswise and blanch them in boiling water. Cool in ice water, peel off the skins, and dice.

2. 2.

   Clean and slice the celery stalks into diagonal strips. Trim and chop the spring onions into pieces.

3. 3.

   Heat 1 EL oil and toast the almond sticks until golden brown. Add the prepared vegetables, capers, and olives; sauté briefly. Season with salt and pepper. Rinse the tuna steaks, pat dry, season with salt and pepper. Heat remaining oil and add butter.

4. 4.

   Sear the tuna steaks for about 3 minutes on each side in the pan. Plate the tomato-celery mixture with basil leaves, drizzle with sauce, and serve alongside boiled potatoes.