Tuna Steak on Rhubarb Bed

Ingredients

• 500 g fresh ripe rhubarb
• 2 cm fresh ginger
• 1 stalk lemongrass
• 1 EL Butter
• 3 EL lime juice
• 3 EL dark soy sauce
• 120 ml vegetable stock
• 1 TL coriander seeds
• 2 EL light sesame seeds
• 600 g tuna (ready-to-cook, skinless, thick fillet)
• 2 EL germination oil
• Sea salt
• coriander leaves for garnish

Instructions

1. 1.

   Wash and trim the rhubarb, then cut into 10 cm long thin strips.

2. 2.

   Peel and finely chop the ginger. Clean the lemongrass, remove outer layers, slice the thick end into narrow rings. Melt butter in a pan, add rhubarb, ginger, and lemongrass; sauté briefly, then deglaze with lime juice, soy sauce, and stock. Simmer over medium heat for about 5 minutes.

3. 3.

   Remove the rhubarb, set aside, and reduce the broth slightly.

4. 4.

   Meanwhile, crush coriander seeds in a mortar and mix with sesame seeds. Rinse the tuna, pat dry, drizzle with lime juice, and coat with the seed mixture. Quickly sear in a hot pan with oil until browned on all sides, then cut into 3 cm thick medallions.

5. 5.

   Arrange the rhubarb on a plate, drizzle with the reduced sauce, top with tuna medallions, season with sea salt, and garnish with coriander leaves.