As part of the #LifeBeyondOrdinary project, Miele in Ukraine selected several women to be the first to experience their new line of products. True to tradition, I did what I do best: cooking and sharing stories about food. I prepared dishes that often seem lengthy and complex but presented them in a way so simple that anyone could replicate them.
We cooked tuna. We talked. Miele, thank you for this amazing experience. And yes, it goes without saying that you can prepare turkey or lamb in the same way!
- 1-2 tuna steaks
- 5 cm piece of fresh ginger root
- 4-7 garlic cloves
- sea salt
- fresh ground black pepper
Peel the garlic and ginger, then grind them together in a mortar and pestle, press them through a garlic press, or blend into a coarse purée. Mix the paste with salt and use it to marinate the tuna. Let it sit for at least 10 minutes — overnight works beautifully too!
Cook the tuna in a generous amount of coconut oil, ensuring the oil doesn’t reach its smoke point. Cook to your preferred doneness; at home, we sear it for 1 minute on each side.
Peel the garlic and ginger, then grind them together in a mortar and pestle, press them through a garlic press, or blend into a coarse purée. Mix the paste with salt and use it to marinate the tuna. Let it sit for at least 10 minutes — overnight works beautifully too!
Cook the tuna in a generous amount of coconut oil, ensuring the oil doesn’t reach its smoke point. Cook to your preferred doneness; at home, we sear it for 1 minute on each side.
