Tuna steak on coconut spinach with sesame oil

Ingredients for 2 servings:

• 2 tuna steaks, 250 g each
• 250 g leaf spinach, frozen
• 1 small piece(s) of ginger, approx. 2 cm
• 1 tbsp olive oil
• 3 tbsp sesame oil
• 1 shallot(s)
• 1 tbsp, heaped sesame seeds, roasted
• 100 ml coconut milk
• 1 clove(s) garlic
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

Sous Vide

Thaw the spinach and squeeze it dry. Peel and grate the ginger. Peel the shallot and garlic and chop into small cubes. Heat the olive oil and sauté the shallot and garlic. Add the spinach and sauté for 10 minutes. Mix together the coconut milk, sesame oil, and toasted sesame seeds. Squeeze the grated ginger and add it to the spinach. Season with salt and pepper. Cook the vacuum-packed tuna steaks in a sous vide bath at 44 degrees Celsius for 40 minutes. When everything is ready, unwrap the tuna steaks, pat them dry, and sear them for 30 seconds on each side. Season with salt and pepper.