Tuna with Sesame Foam and Ginger Carrots

Total time: 40m
Preparation Time: 40m

For 4 people

Nutritional Information

Contains 460 Kcal


  • 1 tbsp. peanut oil
  • 1 spring onions, incl. green parts, finely chopped
  • 1 tsp. ground raw sugar
  • 500 g carrots, cut diagonally into 3-cm-thick slices
  • 0.5 tsp. salt
  • 0.5 dl Water
  • 20 g preserved ginger (sushi ginger), drained, cut into thin strips
  • 2 fresh egg yolks
  • 1 dl white wine
  • 1 dl fish stock
  • 1 tsp. toasted sesame oil
  • 1 tbsp. cream
  • salt and pepper to taste
  • 2 tsp. lime juice
  • pinch sugar
  • 2 yellowfin tuna steaks (each approx. 250 g and 2.5 cm thick)
  • a little pepper


  • Heat the oil and sauté the onion. Briefly add the carrots, season. Pour in the water, cover and gently simmer for approx. 15 mins. Finely chop the reserved onion shoots, stir into the ginger and gently heat through.
  • Reduce the stock and wine with the onions to approx. 100 ml. Strain the liquid into a thin-sided bowl, leave to cool. Add the egg yolk, cream and sesame oil to the reduction. Suspend the bowl over the gently bubbling bain-marie.
  • Heat the oil in a non-stick frying pan. Fry the fish fillets for approx. 2 mins. on each side, season. Slice the tuna, serve immediately with the sesame foam and gingered carrots on warmed plates.

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