Zen Garden tuna salad
600 g tuna fillet, sliced into 4 steaks
Zen Garden spice mix
grated blood orange peel and squeezed juice
Salad:
1 tsp. grated ginger
2 pressed garlic cloves
2 fresh green chilli peppers, cleaned of seeds and chopped
1 green bell-pepper, sliced
1 fresh fennel, sliced
6 spring onions, cut into pieces 4 cm long
150 g watercress or wild rucola
freshly pressed onion juice
fritted onion or maize chips
Grate the peel of thoroughly washed and dried oranges and press the juice. Make purée of the seasoning mix and add the grated orange peel. Rub the mix on the fish steaks.
Roast the ginger and garlic in olive oil, add chilli, fennel, bell-pepper, spring onion and in the last place watercress or rucola. Mix quickly and add sourness drop by drop, and then divide into servings on the plates.
Heat up a frying pan, put some oil on it and put the fish steaks to roast. When the frying pan is hot enough, you can leave the steaks to cook without worrying that they might burn. The cooking time is 2+2 minutes.
Serve the steaks on warm salad and decorate with onion chips.