Week 1 – 2021

This is another post from the series “I tried something new this week”.

I started this year with a lot of inspiration! I have been watching a lot of cooking shows lately and my partner and I have decided to buy more food that we never cooked with. Every time we go to the local market we get a vegetable that we never used before. We also started to get ingredients that we are not comfortable cooking with. So we really pushed ourselves lately and is fun!

This week we created this recipe and I thought of sharing it with you because it turned out great. We did tuna steaks with a bulgur salad and roasted beetroot and fennel.

Ingredients (2 portions)

• 2 tuna steaks
• coriander seeds
• black peppercorns
• sea salt
• olive oil
• 1 lemon
• 100g bulgur
• 1/2 red onion
• a few plum tomatoes
• mooli radish
• 3 fresh beetroots
• 1 fennel
• parsley

Method

Step 1. Preheat the oven at 200°C, Peel the beetroot and cut it in wedges. Cut the fennel in wedges. Brush all wedges with olive oil and season with salt and pepper. Put in the oven for 30 minutes.

Step 2. Boil 400 ml water and add 100g of rinsed bulgur to it. Simmer for 15 minutes. While the bulgur is simmering dice finely the red onion, cut the plum tomatoes in half , cut about 10-15 slices of mooli and zest the lemon. After the bulgur is cooked let it stand for 10 minutes and then mix the lemon zest, the onion, tomatoes and mooli and season with salt and pepper. Garnish with parsley.

Step 3. Use a pestle and mortar or a blender to crush the coriander seeds with the black peppercorns and the sea salt. Coat the tuna steaks with olive oil and then with the spice mix. Fry the tuna without oil on medium high heat in a non-stick pan. For a 2cm tuna steak you need to fry about 1 and a half minutes on each side. It needs to remain pink on the inside. When the tuna is resting, add a bit of olive oil and lemon juice on it.

Serve the tuna steaks with the bulgur salad and the roasted beetroot and fennel. Garnish with a lot of parsley. Optionally do a parsley salsa verde with olive oil, garlic, salt and pepper to drizzle on top. Enjoy!