Cucumber relish with tuna steak and polenta

Name: Cucumber relish with tuna steak and polenta
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 small onion; 1 Garlic clove; 250 g Cucumber; 5 TABLESPOONS White wine vinegar; 50 g demerara sugar; 7-10 Tbsp Salt; 750 ml Milk; 1 TABLESPOON Butter; 250 g Corn semolina (polenta); 4 Tuna steaks (approx. 120 g each); 7-10 Tbsp Pepper; 2 TABLESPOONS Olive oil; 7-10 Tbsp Dill

AUTHOR
Antoine Long

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 small onion
1 Garlic clove
250 g Cucumber
5 TABLESPOONS White wine vinegar
50 g demerara sugar
7-10 Tbsp Salt
750 ml Milk
1 TABLESPOON Butter
250 g Corn semolina (polenta)
4 Tuna steaks (approx. 120 g each)
7-10 Tbsp Pepper
2 TABLESPOONS Olive oil
7-10 Tbsp Dill

Directions

1
For the relish, peel onion and garlic. Wash and clean the cucumber. Cut onion, garlic and cucumber into fine cubes. Mix prepared ingredients, vinegar, sugar and salt in a pot and cook over high heat for about 5 minutes.
2
Allow to cool briefly and chill.
3
For the polenta, boil milk and 750 ml water. Add butter and about 1 teaspoon of salt. Stir in semolina. Continue stirring over low heat for 5 minutes. Cook for another 15 minutes on a switched off hotplate.
4
Wash the fish, dab dry and season with salt and pepper. Heat oil in a pan, fry fish on each side for about 2 minutes. Arrange polenta, fish and relish on plates. Garnish with dill.