This is a light and fresh recipe, easy to make, and rhubarb brings an original sweet and sour touch…
For 4 guests
- 4 tuna steaks
- 2 limes
- 1/2 lemon
- 6 to 8 tbsp of olive oil
- 1/2 to 1 stick rhubarb
- 1 tsp of sugar
- 1 tsp of Maggi®
In a bowl, mix the juice of half a lemon and two limes, olive oil, salt, pepper, and Maggi®. Then add chopped chives, chervil and dill. Set aside.
Cut the rhubarb into very small pieces, and sauté them very briefly in a frying-pan with olive oil and the sugar. The rhubarb must remain crisp, a long cooking would turn it into compote.Cut the tuna steaks into small cubes. Just before serving, mix the tuna and the marinade.
For presentation, use a pastry ring; fill it with the tuna halfway, insert a teaspoon of caramelized rhubarb and then end with tuna again. Garnish with chervil.
Serve immediately with toasted bread and salted butter.
You can also serve the rhubarb apart.