Tomato Salad with Tuna in Curry Dressing with Tuna Carpaccio

Cut the tuna into 150g pieces, rinse under water and acidify with balsamic vinegar. It stays there for about 15 minutes so that it can be pulled through easily.

50 g of tuna (each for one portion) is cut very thinly so that it becomes a tuna carpaccio. If the fish is not cut very finely, cover it with cling film and place it on a wooden board and tap these pieces to the desired thickness with light hits. The carpaccio is now simply rubbed with balsamic vinegar and is ready to eat after approx. 20 minutes.

Vine tomatoes are cleaned and cut. It should be noted here that you buy tomatoes with a fine skin or, if this is not possible, remove their skin with hot water and an ice bath. The second important point is that when slicing I have to remove the hard stem from the middle of the tomato, it is slightly poisonous and can cause nausea.

Once this preparation has been made, I prepare the dressing. Put the balsamic vinegar and the oil from the “tuna in oil” can in a bowl, season with an onion and two teaspoons of curry, add a pinch of salt and one or two tablespoons of sugar.

Then add about a fifth of the tuna from the can to the bowl and stir everything with the sliced ​​tomatoes.

The tuna with tomato salad is served separately. Slice cocktail tomatoes, also different types as required, and place in rows on the plate.

Put the dressing, balsamic vinegar, dried wild garlic and a dash of red wine in a bowl, stir gently.

The juice from 100g blueberries is now added as a sweet component. Puree the blueberries and place in a clean linen cloth, the whole thing is pressed through the cloth and then mixed with the dressing. I don't use salt, but a pinch of curry rounds off the dressing. The dressing is now placed over the tomatoes.

Season the 150g tuna portions with curry and sear them briefly in hot butter. I make sure that the fish retains a small, continuous, dark red color when viewed from the side. It is placed next to the cocktail tomatoes.

I present my tomato salad with tuna in a small bowl. The tuna carpaccio is laid out on the edge of the plate, the carpaccio gently and gently frames the tuna, which is fried in around three minutes.

Mix the bread dough made from rye flour, sesame seeds, salt, egg and baking powder and divide into two parts.

The first portion is not mixed with water but with whiskey and let it rest for an hour. The second portion gets water and chopped onions, it is stirred and kneaded, then it is allowed to rest too.

After the rest phase, both are massaged and kneaded again to be put into sleep mode again for 1-1.5 hours.

The time has come: enjoy the warmth for 45 minutes at 200 degrees to cut a good figure on the table as a finished bread.