Tuna steak with avocado salad

Ingredients for 2 servings:

• 250 g tuna steaks, preferably fresh
• 100 g shrimp(s) (party shrimp from the fresh counter)
• 1 avocado(s), ripe (preferably Hass)
• 1 shallot(s)
• 1 jar palm hearts, sliced
• 4 slices of breakfast bacon
• 2 tbsp oil
• 1 handful of arugula
• 1 small head of lettuce (lettuce heart)
• 4 cherry tomatoes
• 1 small garlic clove(s)
• 2 tsp caviar
• 3 tbsp Parmesan, finely grated
• 1 lemon(s)
• Salt and pepper, freshly ground

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 50 minutes

Halve the shrimp, finely dice the shallot, and quarter the hearts of palm. Place everything in a bowl. Add 2 tablespoons of oil to a hot pan and fry the bacon until crispy, then set the bacon aside and let the oil cool slightly. Finely dice the garlic clove and add it to the bowl with the oil. Pit and skin the avocado, and cut into cubes, ideally about the same size as the shrimp and hearts of palm. Season everything with lemon juice, 2 tablespoons of Parmesan cheese, salt, and pepper. Wash, spin, and tear the arugula and lettuce, then arrange on two large plates to the side. Pile the avocado salad on top. If you have it, use a serving ring. Grate 1/2 tablespoon of Parmesan cheese over the top and garnish with bacon and caviar. Season the tuna steaks with salt and sear in a griddle pan for about 2 minutes per side. Place the steaks on the plates, season with pepper, and serve immediately. A good baguette or ciabatta with herb butter goes well with it.