Summary

Ingredients

• 2 tuna steak (s), each 50 g
• 250 g spinach leaves, frozen
• 1 small Piece (s) ginger, approx. 2 cm
• 1 tablespoon olive oil
• 3 tablespoon sesame oil
• 1 shallot (s)
• 1 tablespoon, heaped sesame seeds, toasted
• 100 ml coconut milk
• 1 clove garlic
• salt and pepper

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Instructions

1. Thaw the spinach and squeeze it out well. Peel and grate the ginger. Peel the shallot and garlic and cut into small cubes.
2. Heat the olive oil and sauté the shallot and garlic. Add the spinach and cook for 10 minutes. Mix the coconut milk, sesame oil and roasted sesame together. Squeeze out the grated ginger and add everything to the spinach. Season to taste with salt and pepper.
3. Cook the vacuum-sealed tuna steaks for 40 minutes at 44 degrees Celsius in the sous vide bath.
4. When everything is ready, unpack the tuna steaks, pat dry and sear for 30 seconds on each side. Season with salt and pepper.