Marinated tuna steak with warm salad

Ingredients for 1 servings:

• 130 g tuna steak(s)
• 100 g Chinese cabbage
• 50 g bamboo shoots
• 180 g papaya
• 5 tbsp water
• 1 tsp vegetable stock powder
• 1 clove(s) garlic
• salt and pepper
• chili flakes

Instructions

Working time approx. 20 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 15 minutes; Total time approx. 8 hours 35 minutes

MB-suitable

The marinade should be prepared at least eight hours in advance and the tuna should be marinated in it. For the marinade, mix 5 tablespoons of water with the vegetable stock. Then add the crushed garlic clove. Season with chili flakes, salt, and pepper to taste, and mix everything well. Place the tuna and marinade in a sealable bag and let it rest in the refrigerator for about eight hours. Preheat the oven to 220 degrees Celsius (convection oven) and place the baking tray you will need later inside. Chop the Chinese cabbage. The bamboo shoots can be left whole or chopped into smaller pieces, depending on your preference. Steam the vegetables. The easiest way to do this is in a steamer at 100 degrees Celsius (212 degrees Fahrenheit) for about 15 minutes. When the vegetables need about another five minutes, remove the tray from the oven, place the tuna on the baking paper, and immediately return it to the oven. It will remain there for five minutes. Then arrange everything, serve, and enjoy. Note: The tuna should still be pink to raw in the center; this is exactly how it should be.