Pickled Tuna with Peanut Pesto

Parry the tuna well and cut into oblong pieces about 4 cm in diameter. Coarsely chop the spices, cut off the coriander and onion leek. All ingredients over the tuna form and cover with sesame oil. Marinade the fish in the refrigerator for 48 hours. Remove the tuna from the marinade and remove the pickling seeds. Strain the sesame oil, heat it in a frying pan and sear the tuna in it on all sides until crispy. Fry the sesame seeds in a frying pan. In it, turn the seared tuna to the other side. For the pesto, remove the stems from the basil and cilantro and chop them finely in a cutter with the garlic and finely chopped onion leek, mix with the oyster sauce and ground nuts, then stir in the sesame oil and peanut oil until you have a nice pesto mixture. Slice the tuna and serve with the pesto, a vegetable salad goes well with it.

Tip: Stock up on high-quality seasonings – it pays off!

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