Mix the tandoori paste and harissa together. Cut the tuna fillet into large pieces and spread the paste on all sides. Cover and chill.
Roast the sesame seeds in a pan without fat until golden brown.
Peel the ginger and dice very finely. Now caramelize the sugar in another pan until light brown. Add half of the ginger, then deglaze with orange juice and soy sauce and let it boil down uncovered. Season with sesame oil.
Cook the lentils uncovered in 1/2 liter of salted water at not too high a heat. Then drain, rinse with hot water and drain well.
Peel and finely chop the shallots. Cut the pumpkin into about 1/2 cm thick wedges. Toast the shallots, the remaining ginger and the pumpkin in the butter without color. Deglaze with the vinegar and add 200 ml of water. Cook with the lid closed for 10 minutes and uncovered for another 5 minutes over medium heat.
Now add the lentils to the pumpkin vegetables and warm them up.
Chop the coriander greens very roughly. Mix with the toasted sesame seeds on a large plate.
Now fry the tuna on all sides in a pan in the oil on not too high a heat. Fry in the pan for about 3-4 minutes, turning several times (the tuna should still be raw in the middle). Take the tuna out of the pan and turn in the sesame and coriander mixture.
Now distribute the pumpkin and lentil vegetables and the tuna on plates and serve with the sauce.
Sufficient as a starter for 6 people, as a main course for 4.
Tip: Harissa can be replaced by mixing tomato paste with chilli and paprika powder.
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