A bean recipe for every taste:
cut a pocket in the tuna fillet. Grate the limes with a fine grater and mix the peel with the egg. Now cut the remaining lime into 3-4 slices and place them in the tuna fillet. Toast bread in olive oil, add garlic and ginger.
Press the garlic bread into the tuna as well. Press the edges of the pocket firmly together. Season the fillet with salt and season with pepper, turn in flour to the other side, tap off the excess flour, pull through the lime egg and turn in bread crumbs to the other side. Roast carefully in olive oil until golden brown on all sides and bake for 5 min in the oven at 180 degrees (convection oven).
This goes very well with basmati rice with black beans. For this, soften the black beans in vegetable soup the night before and keep them in the clear soup. Then make with the long grain rice until soft.
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