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Spiced tuna with fennel salad
25 m active | 1 h 5 m total
Nutrition facts per serving:
  • Energy in kcal about 676
  • Fat about 51g
  • Carbohydrates about 6g
  • Protein about 48g
This is needed
This is needed for 4 people
Spice mix
  • 20 g unsalted, shelled pistachios, shelled
  • 20 g ground hazelnuts
  • 1 lime, rinsed with hot water, dabbed dry, use only a little grated zest
  • 2 bags Earl Grey-tea, contents only
  • 1 tsp coarse cane sugar
  • 0.25 tsp fennel seeds
  • 0.25 tsp cumin
  • 0.25 tsp sea salt
Fennel
  • 2 fennel, thinly sliced
  • 2 tbsp olive oil
  • 0.75 tsp salt
  • a little pepper
Tuna
  • 2 yellowfin tuna steaks (each approx. 300 g), dabbed dry
  • 0.5 tsp salt
  • a little pepper
  • 1 tbsp oil
To serve
  • 4 burrata piccola (each approx. 50 g)
  • 2 tbsp lime juice
  • 1 tbsp basil, torn into pieces
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And that's how it's done
And that's how it's done
Spice mix
Using a mortar and pestle, coarsely crush the pistachios and all the other ingredients up to and including the cumin. Heat a non-stick frying pan, toast the spice mix for approx. 1 min. without allowing it to take on any colour, season with salt.
Fennel
Mix the fennel with the oil, salt and pepper, transfer to a baking tray lined with baking paper. Bake for approx. 40 mins. in the centre of an oven preheated to 200°C.
Tuna
Season the tuna. Heat the oil in a non-stick frying pan. Fry the tuna for approx. 1 min. on each side, toss immediately in the spice mix.
To serve
Plate up the fennel, top with the burrata, drizzle with lime juice and garnish with basil. Serve the salad with the tuna.