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Tuna in sesame on pumpkin purée, with caramelised parsley and black lentils

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Tuna in sesame on pumpkin purée, with caramelised parsley and black lentils
Tuna in sesame on pumpkin purée, with caramelised parsley and black lentils
Fot. Gdansk Tourism Organisation

The proposal of a chef in the Piwna 47 Food & Wine restaurant in Gdańsk, Mr Marcin Faliszek.

Ingredients

  • 200 g tuna
  • 30 g sesame
  • 100 g parsley root
  • 400 g pumpkin 
  • 100 g black lentils
  • 50 g onion 
  • 20 g garlic 
  • 10 g chilli 
  • 100 g butter 
  • 50 ml cream
  • 50 g ginger 
  • salt, pepper, sugar, honey for flavour

Preparation

  • Season tuna with salt & pepper and put it in a fridge.
  • Peel a pumpkin, cut it into wedges and heat the oven to 180 C, then bake the pumpkin for 20 min.
  • When baked, remove pulp from the pumpkin. Put cream and the pumpkin into a saucepan and cook until cream is reduced by 1/3.
  • Next, put everything into a blender and blend it until it forms into a smooth mass.
  • Add 50 g of chilled butter, season it with salt, sugar and ginger juice.
  • Cut parsley into thin slices. Melt butter on a frying pan, add cut parsley, fry it on low heat, add honey and mint.
  • Cook black lentils in salted water. 
  • Dice onion, garlic and chilli finely.
  • Fry it up in butter.
  • Add drain off lentils and season it with salt & pepper.
  • Coat tuna in sesame and fry it on all sides so as to keep it pink on the inside.
  • Create a dish from all the ingredients.

Bon appétit!