Tuna with herbs and peanuts

We have an addiction… Well, we have more then one but for the sake of argument let’s focus on this one – fairly harmless one. The addiction is that we love to watch cooking shows. It’s probably a good thing that we do not have something like the food network or the BBC food channel to watch or we would be stuck to the tv screen all day long… 🙂 But there are still enough cooking shows to enjoy here and I thank the creators of digital television for the option to watch missed shows with the click of a button. Before this lovely invention you had to browse the entire tv-guide and make sure you taped any shows that you wanted to see. These days, we just install ourselves in the chair and on the couch and press a button to browse through the missed shows. How convenient is that?

So we have “cooking shows” evenings, where we watch the episodes of one week all in one evening. One such show is ‘Over de Kook’ which is a daily show featuring amateurs that get a chance to cook in a real restaurant for a week overseen by a two star Michelin chef called Robert Kranenborg. Not everyone likes the guy as he can be quite harsh, but ultimately he is the expert and the chef so they just have to listed to what he says… But the reason we watch all those shows is that they are also quite informative and educational. And on occassion we see recipes that we just have to try out for ourselves. Today’s recipe is one of those and originally from Jakob Krabbe (brother of Martijn Krabbe)


Let me start by saying that we could not find the right ingredients on short notice (meaning we will have to go to Amsterdam to get them) so we sort of improvised a bit. And I think that was not necessarily the best idea… The original recipe calls for tamarinde, which we could not find, but we found tamarind syrup which I am sure was totally different (meant to be making lemonade!) and we forgot to buy sesame oil (ran out of our last bottle and forgot to replace… sigh) so we made our own with sesame seeds and oil. Interesting flavors but it lacked a bit in taste. But…. having said all that, this is definitely a recipe we will be giving another try once we find the right ingredients as it has all the potential to be a real winner. On the show, the chef gave it a 9, which is just about as rare as it happened three times before. But let me give you the recipe so you can give it a go for your self! It does look pretty doesn’t it?

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Oriental tuna on cucumber

Prep Time: 16 hours
Cook Time: 16 hours


  • 45 ml limejuice
  • 1/2 tbsp of freshly grated ginger
  • 1/2 pcs of chile pepper finely sliced
  • 1/2 tbsp of kaffir limeleaves
  • 1/2 tbsp of ground sereh
  • 1 cucumber
  • 1/4 bunch cilantro coriander
  • 1/4 bunch of mint
  • 1/2 tbsp fish sauce
  • 180 gr tuna filet
  • 1/2 tbsp of java sugar
  • 30 ml tamarinde water
  • 1,5 tbsp sesame-oil
  • 45 gr peanuts
  • 1 tsp salt


  • Make tamarind water; mix 1 to 4 in warm water and put through a sieve. Or use ready made tamarind water.
  • Add the lemonjuice, sugar, sesameoil, ginger, fishsauce, chili, kaffir lime leaves and sereh to the tamarind water en stir.
  • Chop peanuts finely.
  • Cut the cilantro and mint finely and mix the two together.
  • Peel the cucumber and cut into slices of about 0,3 cm thick.
  • Tuna filet (about 1 cm thick) quickly sear on both sides for about 45/50 seconds each side and season with salt and pepper.
  • Cut the tuna into cubes or rectangles of about 10 gram each and put them on the cucumber slices. Cover with some of the sauce, top with the peanuts and last with the cut herbs. Serve immediately.
Author: Simone van den Berg


The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.

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