Asian-style tuna stew

ASIAN-STYLE TUNA MI-CUIT

Portions : 4 - Preparation : 10 minutes - Cooking : 10 minutes

Ingredients

• 45 ml (3 tablespoons) Mycryo cocoa butter
• 1 red onion, thinly sliced
• 1 garlic clove, minced
• 5 ml (1 tsp.) ginger, puréed
• 60 ml (4 tbsp.) rice vinegar
• 5 ml (1 tsp.) soy sauce
• 1 lemon, zest
• 250 ml (1 cup) edamame beans, cooked
• 5 ml (1 tsp.) Sambal Oelek
• 30 ml (2 tbsp.) sesame oil
• 400 gr (13 1/2 oz) Albacore tuna loin
• 1 avocado, sliced
• 15 ml (1 tbsp) sesame seeds
• Salt and pepper to taste

Preparation

1. In a hot skillet, sprinkle 15 ml (1 tbsp.) Mycryo butter and brown the onions for about 3 minutes.
2. Add the garlic and ginger and cook for a further 2 minutes. Deglaze with rice vinegar.
3. Set aside in a bowl, add lemon zest, soy sauce, beans, Sambal Oelek and sesame oil. Check the seasoning.
4. Sprinkle the tuna loin with salt, pepper and Mycryo butter.
5. In a hot pan over high heat, sear the tuna loin for 1 minute on each side. Set aside.
6. On a chopping board, cut the tuna into thin slices.
7. On each serving plate, alternate slices of tuna with slices of avocado.
8. Top with a few spoonfuls of the onion and fava bean mixture. Finish with a sprinkling of sesame seeds. Serve up.