Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, tuna buckweat crust and leeks. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Tuna buckweat crust and leeks Themis Themis Greece. 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.

Tuna buckweat crust and leeks is one of the most favored of current trending foods on earth. It’s appreciated by millions every day. It’s simple, it is quick, it tastes yummy. Tuna buckweat crust and leeks is something which I have loved my whole life. They’re fine and they look fantastic.

To begin with this recipe, we must prepare a few components. You can have tuna buckweat crust and leeks using 6 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Tuna buckweat crust and leeks:

1. Take 250 gr tuna fillet (2x125gr)
2. Get Backweat seeds
3. Make ready Salt
4. Prepare Pepper
5. Make ready 1 tbsp Sunflower oil
6. Make ready 1 tbsp Soya sauce

Rinse well in bowl of cool water and dry on paper towels. Heat olive oil in heavy, medium skillet over medium heat. Gradually whisk in the extra milk until smooth. Stir in the vegetables, tuna and dill, then remove from heat.

Steps to make Tuna buckweat crust and leeks:

1. Cut in stripes the leeks and wash the fillets of tuna.
2. Make the buckwheat a bit smaller by crushing it manually not in a blender.
3. 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).
4. 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.
5. Cut them in pieces, put the leeks in a dish as a base and above the tuna. Enjoy!

I think leeks often get the short end of the winter produce stick. People are too focused on other, more trendy items - butternut squash and kale, I'm looking at you - but leeks are one of those staple vegetables that can do much more than you might think. Melt a knob of butter in a large pan and add the leeks. Next add the wholegrain mustard and stock. Heat the olive oil in a large, deep skillet.

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