A tasty summer recipe that spurs weight loss

Sesame-crusted tuna with an orange and onion salad

Serving size: 2 people

Ingredients

300 g (10 oz) raw tuna fillet
1 tablespoon orange juice
1 teaspoon honey
2 tablespoons unhulled sesame oil for frying
1 teaspoon red peppercorns
1 orange, thinly sliced
1/2 bunch spring onions, cut into rings
1 small white onion, cut into thin rings
2 tablespoons extra virgin olive oil
1 tablespoon cider vinegar
Pinch of coarse salt
Pinch of freshly ground black pepper

Preparation

Cut the tuna fillet in half lengthwise. Mix the orange juice with the salt and honey and marinate the tuna pieces with it for about 5 minutes. Roll tuna fillets in sesame oil, pressing the seeds lightly. In a saute pan coated in oil, sear both sides briefly, remove and set aside.

Mix the cider vinegar, salt, black pepper and olive oil into a fruity vinaigrette. Marinate the orange slices, white onion rings and spring onions with the vinaigrette and arrange on plates. Cut the lukewarm tuna fillet into slices about 1 cm (about 1/2 inch) thick, arrange on the salad, and sprinkle with a little coarse salt. The tuna will still be raw on the inside. Before serving, sprinkle with red peppercorns.

Preparation time: 30 minutes
Level of difficulty: Medium