Tuna steaks alla Arrabbiata with zucchini and carrots

Ingredients for 2 servings:

• 2 tuna steaks, 125 g each
• 1 zucchini
• 1 carrot(s)
• 1 lemon(s)
• 5 cocktail tomatoes
• ¼ jar white wine, e.g. Riesling, Federweißer or Grauburgunder according to preference
• 1 garlic clove(s), squeezed
• 1 pinch of salt
• ½ tsp chili powder
• 1 tbsp, heaped spice mix (Arrabbiata)
• 0.66 tsp brown sugar
• Sunflower oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 22 minutes

Cut the zucchini into noodle-like strips about 5 cm long using a spiralizer or by hand and add them to a wok or frying pan with a generous amount of sunflower oil. Cut the carrot into thin, approximately 3 cm long strips (this is easier with a vegetable peeler) and add them to the wok with the thinly sliced ​​cherry tomatoes. Add the white wine, salt, Arrabbiata seasoning, and chili powder. Pour the sunflower oil into a separate pan. Rub each tuna steak with half a crushed garlic clove until a thin film forms on the fish. Remove the remaining garlic pieces from the fish. Add half of this to the vegetable pan. Discard the other half of the excess garlic. Rub the tuna steaks with 1/3 teaspoon of brown sugar and 1/4 of a squeezed lemon. The quantities given are for both sides of each tuna steak. Add the steaks to the pan and cook on all sides over slightly above medium heat for about 12 minutes. Meanwhile, fry the vegetables over high heat, stirring constantly. Then serve everything on plates and add the remaining quarter of lemon per person for personal seasoning.