For this summery fish recipe, I wanted to propose an unusual breading. The bitter and peppery taste of rocket pairs perfectly with the warm and earthy touch of turmeric. A healthy and classy dish which is also delicious and easy to prepare!
Did you know? Black pepper enhances the properties and benefits of turmeric powder; this is why it’s important to freshly grind the pepper specifically for this recipe.
Serves: 2 | Preparation time: 5 mins | Cooking time: 2-3 mins
Tuna steaks, fresh: 2 (about 400 g)
Rocket: 60 g
Crackers or breadsticks: 2 to 3
(optional) Almonds, peeled: about 1 tbsp
Turmeric powder: 1 Tsp
Extra virgin olive oil: to taste
Black pepper, in grains: to taste
Salt: to taste
Set aside some rocket leaves for garnishing. Put the remaining rocket in a food processor, along with the crackers, 1 tbsp of olive oil, 1 tsp of turmeric powder, salt and pepper to taste. Add the almonds to the rest of the ingredients if you normally find the rocket to be a bit too bitter for your taste. Process until the ingredients are blended together in a crumbly mixture.
Spread the rocket crumbs on a large plate and beat up the egg in a shallow bowl.
Dip the tuna steaks in the egg and then lay them on the crumbs. Gently press the steaks down with your fingers to ensure a thorough and homogeneous breading.
Fry the steaks for about 2 minutes on each side in a large pan with 2 tbsp of olive oil. Serve warm on a bed or rocket leaves, with a glass of chilled Prosecco.
Tip: Do not overcook the tuna: it would become dry and chewy. If the centre of the meat is still red or pink, then the tuna is cooked to perfection and still retains some nutritional elements that would be otherwise lost, like the Omega 3.
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