For this summery fish recipe we wanted to propose an unusual breading. The bitter and peppery taste of rocket salad, 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 salad: 60 g
- Crackers or breadsticks: 2 to 3
- Eggs: 1
- (optional) Almonds, peeled: about 1 tbsp
- Turmeric powder: 1 tsp
- Extra virgin olive oil (EVOO): to taste
- Black pepper, in grains: to taste
- Salt: to taste
Set aside some rocket salad leaves for garnishing. Put the remaining rocket salad in a food processor, along with the crackers, 1 tablespoon of olive oil, the turmeric powder, and salt and pepper according to your taste.
Tip: If you normally find rocket salad to be a bit too bitter for your taste, add a few peeled almonds to the rest of the ingredients in the mixer.
Process until the ingredients are blended together in a crumbly mixture.
Spread the rocket salad 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 about 2 tablespoons of olive oil.
Tip: Do not overcook the tuna: it would become dry and chewy. If the center of the steak 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.
Serve warm on a bed or rocket salad leaves, with a glass of chilled Prosecco.