For the tuna steak, first boil rice in 200 ml boiling salted water and give and let stand for 15-20 minutes.
Sprinkle tuna steaks on both sides with lime juice and season with pepper, defrost frozen fish beforehand.
Wash chicory, remove stalk, cut leaves in half lengthwise, then cut into small pieces. Mix the chicory with KUNER Asia sweet and sour. Coat a grill pan with oil and fry tuna in it for 2-3 minutes on each side. Season with a little salt.
Arrange tuna steak with chicory salsa on a platter and garnish with Thai basil and serve with the rice.
Preparation Tip:
Tuna has no bones. The lighter its flesh, the higher the content of valuable fats.
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