200g Tuna loin
2 tbsp oil
50g pistachio nuts
50g almond nuts
30g broccoli (banched)
the pistachio and almond nuts in the preheated oven
at 150°C for 15 minutes. Dish out and crush it, set
Rinse the tuna loin and pat-dry, season with
marinade ingredients for 20 minutes.
Heat up 2 tbsp oil over low heat in the
preheated sauce pan to shallow-fry the the 20%
cooked on the both sides. Dish up, coat it with
crushed pistachio and almond nuts, cut into 2
pieces, ready to serve.
Mix together Kikkoman soya sauce and maltose sugar,
stir until the sugar completely dissolved.
Place the blanched broccoli on the serving platter, put in tuna,
spoon in sauce, garnish with Thyme. Serve at once.