Tuna on avocado and apple salad with seared melon or mango

Ingredients for 2 servings:

• 2 tuna steaks
• 1 cantaloupe melon(s) or mango, ripe
• 1 lemon(s), untreated
• 1 avocado(s)
• 2 apples, green
• 3 spring onions
• 2 tbsp soy sauce
• 2 tbsp sesame oil
• 1 tbsp sesame seeds
• 1 tbsp sugar
• 1 tbsp honey
• some pepper from the mill

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 10 minutes

Rinse the tuna, pat dry, and cut into strips. Peel the melon or mango, remove the seeds, and cut the flesh into thin slices. Wash the apples, core them, and then quarter them. Wash, trim, and finely slice the spring onions. Peel the avocado, remove the seeds, and cut the flesh into small cubes. Wash the lemon, zest, and squeeze the juice. Mix the soy sauce, 1 tablespoon of sesame oil, half the lemon juice, the lemon zest, and a little pepper to make a marinade. Marinate the tuna in the marinade for about 30 minutes, turning occasionally. Finely grate the apples and place them in a bowl. Add the spring onion and avocado. Season with honey, the remaining lemon juice and zest, and a little pepper. Knead and mix everything well. Remove the tuna pieces from the marinade, do not drain, and roll them in a plate with the sesame seeds. Heat 1 tablespoon of sesame oil in a pan and briefly fry the tuna on all sides. Arrange the melon or mango slices in a star shape on two plates, sprinkle with sugar, and lightly torch until the sugar caramelizes slightly. Use the plates with the melon or mango slices to serve. Arrange the avocado and apple salad in the center and top with the tuna. Serve immediately. Note: The original recipe called for cantaloupe, but I switched it to mango, as it’s easier and available year-round. The cantaloupe simply tastes fresher and more harmonious.