Peppery tuna with horseradish creme and scallion soy butter
Simple, elegant and healthy. I like to serve it on a big tray for everyone to dig in to, but you can just as well plate it individually.
4 portions
45 minutes
Tuna
4 tuna filets (600 g)
Olive oil
Salt
Pepper
Horseradish cream
2 whole garlics
0,5 dl capers
1 piece of horseradish
0,5 dl olive oil
salt and pepper
Scallion Soy Butter
100 g butter or ghee (for milk free)
1 dl of japanese soy
2 finely chopped scallions
2 broccoli bouquets
200 g of baby spinach
Instructions
Toast the whole garlic in the oven for about 30 minutes or until it gets soft (175 degrees)
Slice the broccoli in long slices along the stem. Turn it in olive oil and season with salt and pepper. Toast in the oven for about 20 min.
Press out the softened garlic cloves from the garlic and mix with olive oil, capers and minced horseradish. Season with salt to taste.
Melt the butter (or ghee) in a pan and add soy and the chopped scallions.
Pepper the tuna and fry it faste in a very hot pan. For the best result the tuna should still be raw/rare inside.
Remove it from the pan and let it rest for about 5 min.
Slice it in thin slices.
Put the broccoli on a plate with the spinach on top.
Pour over the soy butter and add the sliced tuna on top together with small dabs of the horseradish creme.