Tuna with peach salad

Ingredients for 4 servings:

• 4 peaches
• 30 g sugar
• 200 ml orange juice, freshly squeezed
• 2 tbsp lemon juice
• 1 red chili pepper(s)
• 6 tbsp olive oil
• 150 g lettuce, e.g. rocket or frisee
• 1 tsp pepper, pink berries
• 2 tsp pepper, whole black grains
• 4 portions of tuna (fillets)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

a lovely entrée or a delicacy for a small appetite

Score the peaches crosswise with a knife, blanch in boiling water for 30 seconds, rinse in cold water, peel, halve, stone, and cut each peach half into 4 wedges. Caramelize the sugar in a saucepan, deglaze with the freshly squeezed orange juice, add the lemon juice, and finely chopped chili pepper. Reduce the liquid to low heat for 5 minutes, add 3 tablespoons of olive oil, whisk the sauce, and fold in the peach slices. Let it marinate for at least 20 minutes. Divide the cleaned salad among 4 plates; top with the peaches and liquid. Mix the pink and black peppercorns and massage them into the tuna fillets on both sides. Fry the fish in the remaining 3 tablespoons of hot oil over high heat for 2-3 minutes per side, season with salt, and divide between the plates. Serve with warm baguette.