Tuna in Coriander Crust

Squeeze the juice oranges, finely grate the ginger and chop the coriander. Grate the lime peel and squeeze the fruit. Blanch the lentils briefly in salted water and rinse.

Finely dice the shallots and garlic cloves and sauté in olive oil without coloring. Dust with curry, extinguish with orange juice, add lentils again and cook until al dente with chicken stock and coconut milk, similar to a risotto, stirring throughout. Season with freshly grated ginger and add the chopped coriander just before serving.

Toast the coriander seeds in a frying pan without oil, chop with a food processor and set aside as a coating for the tuna.

Cut the tuna into two-inch by two-inch pieces, season with salt and roll in the ground cilantro. Press lightly until smooth.

Season the yogurt with salt, lime zest, tandoori powder and lime juice, a tiny bit of freshly grated ginger and a tiny bit of sugar. Stir with milk “liquid” so that it runs off the spoon.

Now sear the tuna very briefly on all sides in hot olive oil, cut open, arrange on the curry lentils and “slurp” the yogurt around it. Garnish with a coriander leaf

Tip: Use creamy natural yogurt for an even finer result!

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