Pavé de thon aux épinards et au sésame
10 min actif, 20 min passif
- 500 g Tuna medallions
- 1 kg Spinach
- 50 g Butter
- 1 Teaspoon Salt
- 0.5 Teaspoon Freshly ground pepper
- 1 Piece(s) / Portion(s) Garlic clove, cut into thin slices
- 30 g Sesame
- 50 ml Soya sauce
Preheat the grill in the Standard position for 5 minutes at the medium level, keep the lid closed.
Get all of the ingredients ready.
Wash the spinach. Rinse the fish steaks, pat dry and turn in the soya sauce. Sprinkle the tuna with sesame seeds.
Melt the butter in the preheated crescent (closed shape), lightly sauté the garlic. Add the spinach, season with salt and pepper and briefly cook at a medium heat.
Grill the tuna on both sides on the preheated grill at 250 °C for approximately 2 minutes.
Serve everything on one plate. Cut open the fish steaks and arrange over the spinach.