Tuna in Vine Leaf with Lemon Date Relish

Cut the tuna into pieces. Spread the vine leaves and rice leaves on a table, wrap the portioned tuna in a vine leaf at the beginning and then in a rice leaf. Cut the corners to fit.

Wash the lemons while hot, use a zester to cut paper-thin strips of zest from half of the lemons lengthwise and mix with the sugar in a saucepan. Peel the remaining lemons whole, remove the fillets and add to the peels.

Bring everything to a boil, reducing it by half. Then remove from the heat and let it cool a little. Cut the butter into small cubes. Together with the lemons in a kitchen blender form and whisk meanwhile until the butter is melted.

Then add the dates cut into small pieces and fold them in.

Heat some oil in a frying pan and fry the tuna-filled vine leaves until crispy on all sides. (The tuna should be cooked medium) Finally, spread the relish evenly on plates, cut the vine leaves with the tuna and arrange on the relish. Serve with a small amount of lettuce or potatoes.

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