4 apricots gently carve the skin of the apricots with a knife. Let them stay in hot water for a short while, then remove the skin and cut each apricot in 4 pieces; leave them to marinate with 1/2 chili pod, 2 pieces cumin, broken into small pieces, 1 tbsp. sugar and 2 tbsp. Apricot Vinegar for half an hour.
Let the apricots stew together with the spices in a covered pot in the oven at 180 °C for 10 minutes.
10 g fresh ginger peel and grate on the apricots to your liking. Let the apricots cool down.
4 tuna steaks, 100 g each season with salt and pepper and fry on both sides for a short time, so that the inside of the fish is still rare.
3 pieces white radish and 1 bunch spring onions cut into fine strips, fry in 4 tbsp. Sunflower Seed Oil and season with 1 dash salt and pepper Add 1 bunch arugula salad and finish the salad with 2 tbsp. Apricot Vinegar Arrange the tuna steaks together with the luke warm apricots and the salad on a plate.
serves 4
