Roasted Artichoke Buds with Goat Cheese

Rinse artichoke hearts, cut the bottom straight and peel the outermost layer of leaves. Cook in lightly swirling water between 10 to 15 min until tender. (If long grain rice is desired as a side dish, put on now.) Squeeze grapefruit and stir through with honey, thyme, allspice, salt and pepper.

Cut goat cheese into 1 cm thick slices, cut olives into rings.

Drain artichoke hearts, cool a little, cut in half. Sear in oil and remove from frying pan, keep warm. Sear tuna steaks for 1 to 2 min maximum on each side so they are still translucent to almost raw on the inside. After the tuna steaks have been turned over for the first time, fry the slices of feta cheese (depending on the degree of ripeness, very unripe: fry the feta cheese directly, very ripe: place the feta cheese only on the already fried side of the tuna) briefly. Arrange tuna with goat cheese on a platter, sprinkle with olive rings.

Deglaze the stock with the grapefruit salad sauce and serve with the tuna with artichoke hearts. Offer with long grain rice or possibly baguette.

:Time needed : : 25 min.

:Cost : : 12 to 16 #

:Last change : : Karina Schmidt

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