Tuna on Pineapple Vegetables

Remove the skin from the pineapple and cut into 2 cm cubes. Chop garlic finely. Cut spring onions into lozenges. Remove seeds from chili and cut into thin strips. Remove the peel from the ginger and chop very finely.

Briefly fry chili in 1 tablespoon oil, add star anise, cloves, cinnamon and turmeric and fry lightly. Add ginger and sauté.

Add pineapple, sugar and garlic and pour 50 ml water.

Season lightly with salt and steep for 5 minutes. Remove cinnamon stick, cloves and steranis. Sprinkle spring onions and infuse for 2 min. Season again with salt and pepper.

Rinse tuna and rub dry. Marinate in lime juice and turn to the other side in flour. Fry the fish in 2 tablespoons of hot oil on both sides for 2 minutes each. Cook in the oven at 180 degrees for another 4 minutes.

Serve the tuna with the pineapple vegetables and long grain rice.

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