Marinated tuna on chard, leek and vegetables

Ingredients for 2 servings:

• 2 tuna steaks, approx. 200 – 250 g each
• 2 stalks of chard (stalk chard)
• 2 bunch spring onions
• 1 carrot(s)
• 4 cloves garlic
• 1 tbsp honey
• 2 tbsp Aceto balsamico, dark
• Soy sauce
• Oil (sesame oil), roasted
• 5 drops of chili sauce or sambal oelek
• 1 cup chicken broth, strong, approx. 125 ml
• ½ tsp Chinese spice mix
• Salt and pepper from the mill
• 1 tsp cornstarch
• some oil for frying

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Asian inspired

Rinse the tuna steaks under cold water and pat dry. Finely chop 1 spring onion and 1 clove of garlic, mix with the honey, balsamic vinegar, 4 tablespoons of soy sauce, 3 tablespoons of sesame oil, and 3-4 drops of chili sauce (or 1 good pinch of sambal oelek), and marinate the fish for 1-2 hours. Peel the carrot and cut into fine strips. Wash and trim the spring onions, then slice diagonally into rings. Wash the chard, drain, and cut the stems crosswise into 1 cm wide strips, and the leaves into bite-sized pieces. Reserve the stems and leaves separately. Heat 3-4 tablespoons of sesame oil in a wok or large frying pan. When the oil starts to smoke, add the carrot strips and stir-fry over high heat for 3-4 minutes. Now add the chard stalks and garlic and stir-fry for another 3-4 minutes. Now add the spring onions and stir-fry for another 2 minutes. Then deglaze with the chicken stock, season with salt, pepper, 1-2 drops of chili sauce or 1 pinch of sambal oelek and Chinese seasoning, and sauté for another 5 minutes, stirring frequently. Now add the chard leaves and stir-fry until they have slightly wilted. Season with soy sauce and a little sesame oil. Thicken with cornstarch mixed with a little water and keep warm. Remove the tuna steaks from the marinade, strip off any onion pieces, and pat the steaks dry. Add a little oil to a pan and fry over high heat for 1 to 2 minutes on each side (depending on thickness). The fish should still be pink inside when served. Arrange the vegetables on warmed plates, top with the tuna, and serve with rice.