Tuna steaks with tomato rice
2 cloves of garlic
2 shallots
80 ml olive oil
5 black peppercorns
4 Tuna Fish Steaks (Approx. 125g each)
500 g tomatoes
200 g long grained rice
1 tsp mustard seed
250 ml vegetable stock
1 tbsp. tomato purée
Salt
Pepper
100 g frozen peas
4-6 sprigs of basil
Type of dish
Mains
Occasion, extravagance & level of difficulty
Sophisticated
Type of ingredient
Fish
PreparationPluck the leaves from about 6 sprigs of lemon thyme. Peel the garlic and the shallots and chop finely with the thyme Mix into the olive oil and pepper corns.
Rinse and pat dry the tuna steaks. Place in the marinade, cover and leave in the refrigerator for about 4 hours.
Wash the tomatoes, remove the stalks and cut a cross into the top of each one. Place in a perforated container and steam at 95 Celsius for 1 minute.
Let the tomatoes cool slightly, then remove the skins and dice them.
Place the rice, mustard seed, vegetable stock and tomato purée in a solid container. Season with salt and pepper and steam at 100 Celsius for 12 minutes.
Fold the diced tomatoes and peas into the rice, place the tuna on top and season lightly with salt. Drizzle the marinade over the top and steam at 100 Celsius for 10 minutes.
Pluck the leaves from the remaining sprigs of thyme and the basil. Use to garnish the tomato rice and serve with the tuna.
Rinse and pat dry the tuna steaks. Place in the marinade, cover and leave in the refrigerator for about 4 hours.
Wash the tomatoes, remove the stalks and cut a cross into the top of each one. Place in a perforated container and steam at 95 Celsius for 1 minute.
Let the tomatoes cool slightly, then remove the skins and dice them.
Place the rice, mustard seed, vegetable stock and tomato purée in a solid container. Season with salt and pepper and steam at 100 Celsius for 12 minutes.
Fold the diced tomatoes and peas into the rice, place the tuna on top and season lightly with salt. Drizzle the marinade over the top and steam at 100 Celsius for 10 minutes.
Pluck the leaves from the remaining sprigs of thyme and the basil. Use to garnish the tomato rice and serve with the tuna.