Tuna Steaks with Soy Sprouts, Chili and Beans

Ingredients

• 4 tuna steaks (150 g each)
• 3 tbsp Lemon juice
• 300 g green beans
• Salt
• 2 handfuls soy sprouts
• 1 red pepper
• 3 tbsp olive oil
• Pepper
• 1 tsp horseradish (table-ready)
• 2 tbsp crème fraîche (30%)

Instructions

1. 1.

   Wash, pat dry and drizzle tuna steaks with 2 tbsp lemon juice. Trim, wash and halve beans if desired; blanch in boiling salted water for 2-4 minutes until al dente. Drain beans into a colander and rinse under cold water. Rinse soy sprouts in a colander with boiling water, then drain. Slice the red pepper lengthwise, deseed, wash, and cut diagonally into rings.

2. 2.

   Heat olive oil in a high skillet; fry tuna steaks for 4 minutes, turning once, seasoning with salt and pepper, then remove and keep warm. Add pepper rings and beans to the skillet, sautéing while stirring for 2-3 minutes. Add horseradish and soy sprouts, deglaze with vegetable broth and 1 tbsp lemon juice. Stir in crème fraîche. Return tuna steaks to the pan, cover, and cook for 2 more minutes. Plate tuna with bean‑vegetable mix and sauce.