2 tuna steaks (200-250g each)
knob of butter (to fry tuna steaks)
8 fresh sage leaves
Red cabbage salad
300g red cabbage (outer leaves removed, the thick stem removed, finely shredded to long thin slices)
small handful celery leaves (chopped)
3 tablespoons red wine vinegar
1 small sweet onion (finely chopped)
1/2 small leek (finally sliced)
sea salt and freshly ground black pepper
Bring around 1 liter of water to boil, add cabbage and boil it for about 2-3 minutes or until "al dente". Drain the cabbage and place it in a bowl. Add vinegar, onion, leek and celery leaves. Add salt, pepper and sugar to achieve a sweet-sour taste. Add olive oil and set aside.
Salt the steaks on both sides and fry them on a medium-high heat for about 3 minutes on each side (you will need less time if you like your tuna less fried). Around 1 minute before the steaks are ready add sage leaves to the pan with tuna and fry them until crispy. Set aside.
While frying the tuna, boil the tagliatelle, drain it and put it back to the pan. Toss the tagliatelle with olive oil. Before placing the food, warm the plates in the oven preheated to 140C for about 5 minutes, or 1-2 minutes in a microwave. Arrange the tagliatelle in the middle of the plate, put the steak on top of the tagliatelle and arrange the red cabbage salad on top of it. Decorate with the fried sage leaves.