- tuna steaks (approx. 500 g) 1
- Limes 0.5
- Roasted sesame oil 0.25 tbsp.
- Wasabi paste 2.5 Grams
- Pears 0.5
- Neutral oil (e.g. frying oil) 0.25 tbsp.
- Gomasio (sesame salt from the health food shop) 0.5 tsp.
Take the tuna steaks out of the fridge approx. 30 minutes before barbecuing. For the dressing, squeeze out the limes. Mix the juice with the sesame oil and the wasabi paste. Wash the pears and slice them thinly using a vegetable grater, remove the seeds and stalks and share among 4 plates. Dab the tuna steaks dry and brush with oil.
Grill on the preheated griddle plate with the lid closed for 2 minutes on each side. Place the grilled tuna steaks on the plates, drizzle with the dressing and sprinkle with the gomasio.
10 minutes (volcano position with griddle plate) at the highest setting with the lid closed.