4 large tuna steaks a 200 g
1 red chili pepper, sliced
3 cloves garlic minced
50 g butter and a little olive oil
a little salt and pepper on the fish
6 large ripe tomatoes
6 spring onions
1 pkg. Mozzarella cheese in brine approx. 250 g
4 tbsp. olive oil
4 tbsp. vinegar
a little sugar, salt and pepper
1 tuft basil leaves
1 small glass pitted black olives
Rice for 4 people
1 pkg. Wakame seaweed for garnish on rice (frozen from Netto)
Tuna steak with rice and tomato salad with mozzarella
Procedure without liability: Tuna steaks wiped off the moisture and season with a little salt and pepper. Heat a frying pan up, came first olive oil, then butter in. When the butter is "showered" off put chili peppers and garlic in the pan. Tuna steaks placed on top and fry for approx. 1 to 1 ½ minutes on each side. Tuna steaks must be red inside.
Tomatoes and mozzarella cut into slices and place on a plate, so they overlap. Chopped spring onions sprinkled over. Dressing made of olive oil, vinegar, sugar, salt and pepper poured over just before serving. Garnish with basil and black olives.
Cook the rice following the recipe on the bag. Garnish with green seaweed.
Serving: Serve dinner on 4 plates as shown above.
Garnish: The rice garnished with green Wakame seaweed (frozen from Netto). Tomato salad can be garnished with black olives without stones.
Drinks: I used a cold Carlsberg. But a cold Pilsner Urquell will also be a natural thing for this dish.
Hint: Definitely do not roast the tuna steaks by hard heat, or too long. The meat will then become too dry. If you can get mozzarella from buffalo milk, choose this, but it is probably difficult in Denmark. Another option could be smoked mozzarella.