Tuna with Pumpkin Pancakes

Tuna in combination with pumpkin pancakes is unusual and tasty. Two types of sauce - creamy and dill - add spice to this dish.

Ingredients

• tuna fillet - 550 g
• hoisin sauce - 80 g
• salt - 8 g
• pepper - 5 g
• pumpkin - 500 g
• zucchini - 500 g
• eggs - 2 pcs
• flour - 50 g
• pumpkin seeds - 50 g
• olive oil - 50 g
• dill - 8 g
• sun-dried tomatoes - 40 g
• cream 33% - 200 g
• hoisin sauce - 10 g
• Dijon mustard - 10 g
• cognac - 10 g
• starch - 5 g
• mixture of five peppers - 5 g
• sour cream - 160 g
• dill - 16 g
• salt-5 g

Directions

1. Take tuna and marinate them in hoisin sauce for half an hour at room temperature.
2. For pancakes, grate pumpkin and zucchini on a coarse grater. Squeeze the pumpkin well, removing all excess liquid.
3. Mix the grated vegetables, add two eggs, flour, salt, pepper and crushed pumpkin seeds. Mix all ingredients well until smooth. Shape the pancakes and sauté in olive oil until golden brown. Then send to the oven, preheated to 180 degrees, for 10 minutes.
4. Combine sour cream with finely chopped dill. Salt.
5. For the cream sauce, add a mixture of five peppers to the cream and simmer 1/4 part over low heat. Add hoisin sauce, cognac, Dijon mustard. Dissolve the starch in cold water and add to the sauce. Bring mixture to a boil and remove from heat.
6. Sauté the tuna in olive oil for 4 minutes on each side.
7. Place the potato pancakes on the dill sauce and the tuna fillet cut in half on top. Drizzle with creamy sauce. Finish with sun-dried tomatoes and dill.