Tuna with Cherry Sauce

Ingredients

• 2 red bell pepper halves (or 1 regular pepper)
• 1 red chili pepper
• 1 Shallot
• 2 tsp vegetable oil
• 1 tbsp balsamic vinegar
• 150 ml cherry juice (or grape juice)
• 300 g black cherries
• Salt
• ground allspice
• 560 g tuna steak (4 tuna steaks; or salmon fillets)
• Szechuan peppercorns for garnish (or regular pepper)

Instructions

1. 1.

   Wash the bell peppers and chili, halve them, trim, and cut into strips. Peel and finely dice the shallot. Sauté together with the chili and pepper in 1 tsp hot oil in a pot briefly. Deglaze with balsamic vinegar and cherry juice. Bring to a boil. Wash and pit the cherries. Add to the pot and simmer gently for about 10 minutes until slightly thickened. Remove from heat, season with salt and allspice, and let cool.

2. 2.

   Rinse the tuna and pat dry. Season with salt and sear in a hot non‑stick pan with remaining oil on both sides briefly until golden brown, leaving the center raw.

3. 3.

   Spread the chutney on a plate and place the tuna on top. Sprinkle with Szechuan peppercorns and serve.