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Recipe idea burrata with tuna tartare


It tastes like more! Make fine fresh tuna fillets, spring onions and pomegranate seeds with a wonderfully fresh summer salad, served with creamy burrata and a spicy coriander pesto.

Recipe for burrata with coriander relish

Ingredients for 4-6 servings

For the relish

  • 100 g of coriander leaves (roughly chopped)
  • 15 g of tender rocket
  • 1-2 fresh garlic cloves (chopped)
  • 30 g pine nuts
  • about 150 ml of olive oil
  • Salt, pepper (mill)
  • 1 dash of lemon juice


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  • 4 burrata or buffalo mozzarella (à about 125 g)
  • 1/2 teaspoon fennel seeds
  • some abrasion of 1 organic lemon
  • 4 Roti (TK, Indian flatbread, Asian shop)
  • some vegetable oil


  1. Do not overcook the coriander, rocket, garlic and pine nuts in the blender, adding oil. Season with salt, pepper and juice.
  2. Arrange Burrata in portions on something relish. Season with crushed fennel seeds and lemon zest (to taste). Roast Roti as directed and serve

Recipe for Tuna tartare with pomegranate

Ingredients for 4-6 servings

For the Tatar

  • 300-400 g tuna fillet (small cubes)
  • 2 fine spring onions (thin rings)
  • 1/2 teaspoon wasabi (paste)
  • 2 tbsp pomegranate seeds
  • 1 handful of coriander leaves (chopped)
  • 50 ml of olive oil
  • approx. 50 ml soy sauce (light) and ponzusoße (AsiaLaden)
  • 1 piece of ginger roll (peeled, grated)


  • about 4 Papadams (Ind., Fladen, AsiaLaden) vegetable oil


  1. Mix tuna, spring onions, wasabi, pomegranate seeds and cilantro. Add oil, season to taste with soy, pony sauce and ginger.
  2. Bake papadams to order. Serve with the tartare.

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