Hello, I am Jane. Today, I will show you a way to prepare tuna buckweat crust and leeks recipe. Never skip a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I am going to make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Tuna buckweat crust and leeks Recipe
Tuna buckweat crust and leeks is one of the most favored of current trending foods in the world. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. They are fine and they look fantastic. Tuna buckweat crust and leeks is something which I have loved my whole life.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook tuna buckweat crust and leeks using 6 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Tuna buckweat crust and leeks:
- Prepare 250 gr tuna fillet (2x125gr)
- Take Backweat seeds
- Make ready Salt
- Take Pepper
- Prepare 1 tbsp Sunflower oil
- Take 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!
So that’s going to wrap it up with this distinctive dish tuna buckweat crust and leeks recipe. Thank you very much for your time. I’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Happy cooking.
