Tuna with orange as a go back and peppers with red onions

A recipe for 5 people and a cooking time of 7 minutes.

To make this recipe, you will need :

• 2 beautiful tuna steaks
• 2 glasses of orange juice
• 1 teaspoon of poppy seeds
• 1 pinch of Espelette pepper
• 1/2 lime
• 4 bell peppers long
• Fleur de sel

Launching the hostilities in the kitchen ! Pour your 2 cups of orange juice in a saucepan and bring to a boil. Turn down the heat and let it reduce to 3/4 of its volume until you get a syrupy consistency (about 30 minutes). Wash and cut your peppers into strips. Slice your red onion, wash your tuna steaks, and let them drain on a paper towel.

AROUND LA PLANCHA

Start by dropping a few drops of olive oil on your griddle and wipe with a paper towel. Turn on the position 2, on low heat, and wait 5 to 6 minutes. Pour a few drops of oil on the surface and up the power to 6. Do a cooking test by dropping a piece of pepper. If the griddle is hot enough, add the rest of the peppers and drizzle a few drops of olive oil. Let cook for about 5 minutes and add the red onions. Stir well and leave to stew for another 4 minutes.

Place a piece of butter, and sprinkle with a little olive oil. Mix well and spread on the griddle. Put your tuna steaks and cook for about 2 minutes. Turn and cook the other side. Season with salt, sprinkle with Espelette pepper and grate a bit of ginger. Sprinkle with a dash of lime juice. Take out the tuna and arrange on a serving platter. Have all the peppers around. Sprinkle the tuna with the orange juice syrup, sprinkle some poppy seeds on the whole dish. It is ready !