Braised Tuna with Balsamic Vinegar Reduction
This is a multi-step recipe, braised tuna comes with rice and sautéed vegetables, all drizzled with a balsamic vinegar reduction. Impress your guests with this oriental meal.
Ingredients
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1 L water
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160 g wild rice
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1 teaspoon salt
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1 carrot
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1 Chinese cabbage
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1 leek
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2 tablespoonful of olive oil
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6 cloves garlic
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large red chilli pepper
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coriander
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1 teaspoon salt
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3 tablespoons of sugar
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0,5 dl balsamic vinegar
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1 tablespoon of olive oil
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500 g of tuna loin
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Chives
Preparation Method
- Bring the water to the boil and when it is boiling, add the rice. Season with salt and cook for 18 to 20 minutes.
- Cut the carrot, Chinese cabbage and leek into julienne strips. Set aside.
- Heat the olive oil in a large frying pan and fry the garlic, previously chopped. Add the prepared vegetables and sauté until they are al dente.
- Halfway through add the chilli pepper, cleaned of seeds, cut into half-moons, and the soya sprouts.
- Stir, add the coriander leaves and season with salt. Sauté for 1 minute more and remove from the heat. Set aside.
- In a saucepan, add the soy sauce, sugar and vinegar, bring to the boil and boil for 3 to 4 minutes. Remove and set aside.
- Heat a non-stick frying pan with the olive oil, cut the tuna well drained into pieces, sprinkle with the fleur de sel and let it braise on a strong heat on all sides.
- Remove from the heat, allow to cool a little and cut the tuna into slices.
- Place the sautéed vegetables on the plate, place the tuna on top of them and drizzle with the sauce.
- Sprinkle with the sesame seeds and the chopped chives. Serve with the rice.
