Fried Tuna with Vanilla Sabayon and Couscous

For seared tuna with vanilla sabayon, first prepare the couscous.

For the couscous, glaze diced vegetables and shallots with the garlic in olive oil. Add couscous, stir and pour boiling vegetable broth.

Remove saucepan from heat, cover with a lid and let swell for 10 minutes. Season with pepper and salt.

For the tuna, coat the fish in flour and sear in oil on all sides. Coat one side with egg yolk and sprinkle with sesame seeds. Put some butter on the sesame crust and put the fish in the oven for 6 to 7 minutes at 200 degrees convection.

For the vanilla sabayon, whisk all ingredients in a bowl over steam. Remove from the water bath and whip until cooled.

Pour the vanilla sabayon into small jars. Arrange the seared tuna with vanilla sabayon with couscous and serve.

Preparation Tip:

Fried tuna with vanilla sabayon also tastes delicious with. If you like, add fresh parsley on top.

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