Summary

Ingredients

• 400 g sweet potato (s)
• 1 small onion (s)
• 3 tablespoon oil
• 5 cardamom pods, green
• 120 ml orange juice, freshly squeezed
• salt
• Cayenne pepper
• 2 tuna steaks (each approx. 150 g, fresh or frozen and thawed)
• 3 tablespoon sesame seeds
• 2 teaspoons horseradish, (from the glass)
• 1 tablespoon butter
• some nutmeg, freshly grated

Print Recipe Pin Recipe

Instructions

1. Peel the sweet potatoes and dice them approx. 1 cm in size. Peel and finely dice the onion. Heat 1 tablespoon of oil. Fry the onion and cardamom pods for 1 minute. Add the sweet potatoes and fry for 1 minute. Deglaze with orange juice, season with salt and cayenne pepper and cook covered over low heat for about 15 minutes until soft.
2. Wash the tuna steaks in cold water and dry them. Season both sides with salt and cayenne pepper. Put the sesame seeds on a plate. Brush the fish on both sides with the horseradish and turn in the sesame seeds.
3. Heat the remaining oil in a pan. Put the tuna steaks in it and sear over a high heat for 2 minutes. Turn carefully with a spatula. Reduce the heat and fry the fish steaks in 2-3 minutes.
4. Puree the sweet potatoes with the cardamom and mix in the butter. Season with nutmeg and possibly a little salt and cayenne pepper. Serve everything.