Hello, I’m Marie. Today, we’re going to make tuna buckweat crust and leeks recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. This time, I am going to make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Tuna buckweat crust and leeks Recipe
Tuna buckweat crust and leeks is one of the most popular of current trending foods on earth. It’s enjoyed by millions every day. It is easy, it is quick, it tastes delicious. Tuna buckweat crust and leeks is something which I’ve loved my whole life. They’re nice and they look wonderful.
To get started with this particular recipe, we must prepare a few ingredients. You can have tuna buckweat crust and leeks using 6 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Tuna buckweat crust and leeks:
- Get 250 gr tuna fillet (2x125gr)
- Get Backweat seeds
- Make ready Salt
- Prepare Pepper
- Make ready 1 tbsp Sunflower oil
- Prepare 1 tbsp Soya sauce
Instructions to make Tuna buckweat crust and leeks:
- Cut in stripes the leeks and wash the fillets of tuna.
- Make the buckwheat a bit smaller by crushing it manually not in a blender.
- Add oil, let it warm and add the leeks, salt, soya and water in order to be cooked in medium fire for 10 min (check if you want them crunchy maybe less).
- Put the buckwheat above the fillet and warm a pan with a dash of oil. In a medium fire put the fillets in and let then cook for 6 min. (Every 3 min flip the side) again depends how well done you want it.
- Cut them in pieces, put the leeks in a dish as a base and above the tuna. Enjoy!
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