Pointed cabbage and carrot curry with sesame and tuna fillets
easy
40 mins
40 mins
Ingredients
- 500 g Tuna Steak
- 1 Garlic clove
- 3 TABLESPOONS Lemon juice
- 3 TABLESPOONS Sesame Oil
- 7-10 Tbsp grated rind of 1/2 untreated lemon
- 1 collar young small carrots (600-700 g)
- 1 (approx. 600 g) small head pointed cabbage
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 60-75 g Sesame for turning
- 2-3 TABLESPOONS Oil
- 1 Shallot
- 30 g Butter or margarine
- 1 TABLESPOON Curry
- 80-100 g Mango Chutney
- 4-5 Tbsp Soy sauce
- 8 wooden skewers
Directions
- 1
Wash tuna meat, dab dry and cut into four 3-4 cm wide strips. Peel the garlic and press it through a garlic press. Mix lemon juice, sesame oil, garlic and lemon peel. Sprinkle the marinade on the tuna strips and chill for about 30 minutes. In the meantime, clean the carrots, leaving some green on the carrots and wash them.
- 2
Clean, wash and quarter the pointed cabbage as well. Cut the quarters in half crosswise and immediately insert a small wooden skewer through each eighth so that the leaves do not fall apart. Cut off the stalk. Put the vegetables in boiling salted water and cook for about 10 minutes. In the meantime season the tuna strips with salt and pepper and turn them in sesame seeds. Heat the oil in a pan and fry the fillets over medium heat, turning for 3-4 minutes. Drain the vegetables on a sieve. Peel and finely dice the shallot. Heat the fat in a pan and fry the diced shallots in it until translucent. Sprinkle with curry and sauté briefly.
- 3
Drain the vegetables on a sieve. Peel and finely dice the shallot. Heat the fat in a pan and fry the diced shallots in it until translucent. Sprinkle with curry and sauté briefly. Carefully turn the vegetables in it and steam for 1-2 minutes. Cut tuna fillets into slices and arrange on plates with the curry vegetables. Mix chutney to taste with soy sauce and add
Nutrition Facts
610 kcal
17 g
45 g
34 g
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