John Myers
Contents
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Ingredients
- 300 g Tuna fillet
- 50 g Roasted and salted peanuts
- 1 tbsp Raspberry jam
- 1 tbsp Honey
- 50 ml Soy sauce
- Peanut oil
- 4 Potato freshly peeled
- 200 g Fresh Julien vegetables, depending on the season
- Powdered sugar
- Salt pepper
- Balsamic cream
Instructions
- Mix the soy sauce, honey and raspberry jam, cut the tuna into cubes and pickle them, put the peanuts in a plastic bag and mince them with a meat tenderizer. Dice the potatoes and brown in a pan with oil, salt and pepper. Briefly sauté the Julien vegetables in a separate pan with powdered sugar and salt. Remove the tuna from the marinade and press one side into the chopped peanuts. Fry briefly on one side in a pan. Serving
Nutrition
Serving: 100gCalories: 204kcalCarbohydrates: 39.2gProtein: 5.3gFat: 2.6g
