Tuna with Green Tomato Compote, Man Mushrooms and Red Wine Onions

For the green tomato compote, blanch (scald) the green tomatoes and peel off the skin. Cut the fruit in half, remove the seeds and cut into small cubes.

Peel and dice the shallots, ginger, chili and garlic and sauté in a little sesame oil (set aside some ginger and chili). Deglaze with soup and simmer gently for 30 minutes. Puree with a hand blender and pass through a hair sieve.

Sauté the diced tomatoes with rosemary, the remaining ginger and chili in a little sesame oil and deglaze with a little fish stock. Add the milt-ginger puree, reduce a little and finally mix in the wasabi.

For the red wine onions, peel the onions and cut into fine rings, deseed the chili pepper and chop finely. Heat the sesame oil in a pan and sauté the onions and chili. Add red wine and soy sauce and simmer for about 10 minutes.

For the mushrooms, finely chop the shallots and garlic. Clean the mushrooms dry and cut into slices. Lightly heat pumpkin seed oil in a pan (pumpkin seed oil should never start to smoke) and sauté shallots and garlic in it. Add mushrooms and pumpkin seeds and cook until slightly thickened. Deglaze with a splash of white wine vinegar.

Cut the tuna into four thick slices and season with salt and pepper. Heat the sesame oil in a pan and fry the tuna fillets for just under 1 minute on both sides – the fillets should still be red and juicy inside.

The men mushrooms

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