DOCUMENT

80 Tuna on tomato rice Serves 4 | Preparation time 55 (105) minutes + 4 hours for marinating Ingredients For the marinade: 1 bunch of lemon thyme (30 g) 2 cloves of garlic 2 shallots 80 ml olive oil 5 peppercorns, black For the tuna: 4 tuna steaks (125 g each), ready to cook For the tomato rice: 500 g tomatoes 200 g long grain rice 1 tsp. mustard seeds 250 ml vegetable stock 1 tbsp. tomato paste Salt Pepper 100 g peas, frozen For the garnish: 5 stalks of basil leaves | finely chopped Accessories: Perforated cooking container Solid cooking container Preparation Pluck the leaves from the lemon thyme. Set a few leaves aside for the garnish. Peel the garlic and shallots, chop finely together with the lemon thyme leaves and mix with the olive oil and peppercorns. Place the tuna in the marinade, cover and leave to marinate for 4 hours in the refrigerator. Score a cross in the tomatoes, place in a perforated cooking container and steam using the settings indicated for cooking stage 1. Let the tomatoes cool a little, then peel and dice. Place the long grain rice, mustard seeds and vegetable stock in a solid cooking container with the tomato paste, season with salt and pepper and cook using the settings indicated for cooking stage 2. Fold the tomatoes and peas into the long grain rice, place the tuna on top, salt lightly, drizzle the marinade over everything and cook using the settings indicated for cooking stage 3. Garnish with lemon thyme and basil, then serve. Settings Cooking stage 1 Temperature: 95 °C Duration: 1 minute Cooking stage 2 Temperature: 100 (120) °C Duration: 12 (6) minutes Cooking stage 3 Temperature: 100 °C Duration: 10 minutes