Marinated tuna with mint on crispbread (Johann Lafer for tina)

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Wrap the tuna fillet in foil and place in the freezer for 1 hour. Put the baguette in the freezer for 30 minutes. Then cut diagonally into wafer-thin slices with a slicing machine. Peel garlic, dice finely and mix with 5 tbsp. olive oil. Sprinkle the garlic oil on bread slices and place them on a baking tray.

2. 2

   Bake in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 8-10 minutes until golden yellow and crispy. For the marinade, mix soy sauce, plum wine and icing sugar in a bowl until the sugar is dissolved. Fold in 3 tablespoons of olive oil. Wash the mint, shake dry, put four stems aside for garnishing. Pluck leaves from the stems and cut into fine strips. Add mint strips to the marinade. Wrap the frozen tuna out of the foil and cut into thin slices (tip: this is best done with a slicer). Carefully place slices on a plate lined with foil, brush with the marinade and season with salt and pepper. Wash the salad leaves and spin dry. Season vinegar with salt and pepper, fold in 4 tablespoons of olive oil. Marinate the salad with it. To serve, place a slice of crispbread on each plate, place some lettuce leaves on top and cover with 1 slice of tuna.

3. 3

   Carefully place slices on a plate lined with foil, brush with the marinade and season with salt and pepper. Wash the salad leaves and spin dry. Season vinegar with salt and pepper, fold in 4 tablespoons of olive oil. Marinate the salad with it. To serve, place a slice of crispbread on each plate, place some lettuce leaves on top and cover with 1 slice of tuna. Place another slice of bread, lettuce leaves and tuna fish on top. Finish with a third slice of bread and tuna. Arrange the remaining lettuce on the plates and garnish with the remaining mint

4. 4

   Waiting time 40 minutes

Nutrition Facts

KCAL
660 kcal

CARBS
32 g

FATS
46 g

PROTEINS
27 g