Summary

Ingredients

• 1 tuna steak (s), approx. 200 g
• 2 m avocado (s), ripe
• 2 teaspoons sesame oil
• 1 lemon (s)
• 2 teaspoon teriyaki sauce
• 500 g potato (s), waxy
• 3 tablespoon olive oil
• 1 pinch (s) sugar
• 1 teaspoon chervil
• 1 teaspoon dill
• 1 tablespoon balsamic vinegar, white
• Salt and pepper
• sesame

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Instructions

1. Squeeze the lemon. Mix half of the lemon juice, olive oil, balsamic vinegar, chervil, dill and sugar into a dressing. Season well with pepper and salt.
2. Peel the potatoes and cook them al dente, then let them cool and cut into small pieces. Chop the avocados too. Mix with the potatoes while adding the dressing.
3. Portion the tuna steak into four parts. Mix half of the lemon juice, teriyaki sauce and sesame oil into a marinade and let the tuna steep for approx. 30 minutes. Turn in between. After the steeping time, pour the sesame seeds over the tuna and fry very briefly on all sides over high heat (approx. 3 minutes in total) and serve with the salad.