I was surfing through my cooking blogs and I found a recipee for baked carrots where the chef used those small carrots which still have the green leafs attached and seem to have been just hand-picked by a chubby farmer with long skirt and red cheeks on a sunny day. They are likely to come from a greenhouse and the dirt has been probably added afterwords to give the "picked-by-chubby-farmer" look, but nevermind, they still look very good on picture!
I decided to pair the carrots with fresh tuna burger. Now it is time to confess that I have a problem with tuna. People around me like it a lot and celebrate its polished taste, while most of the time I find it just insipid. For example, I have an agreement with my flatmate so that I can trade tuna for salmon in the mixed sashimi plate, which I love. Go salmon, go home tuna. I am ashamed to confess that instead I love the tuna in the tuna cans... maybe I have to accept that my taste is just unrefined ;)
Anyway, let's go to the main point:
~12 carrots with leafs
2 spoons of olive EVO
1 spoon of balsamic vinegar
1 teaspoon of honey
salt and pepper
Clean the carrots leaving 1 cm of leafs, cut them in halves and place them in a baking tray. Mix the honey, the oil and the balsamic vinegar, add freshly ground pepper and salt and brush the dressing over the carrots. Bake in the oven at 200 degrees for about 20 minutes (or when roasted); in the meantime prepare the:
1 slice of tuna (~250 gr)
1 spoon of soya sauce
1 spoon of sesame seeds
salt and pepper
Cut the tuna in small cubes, then mix them with the rest of the ingredients. Make 4 little balls and squash them to give the burger-like shape. Pan-fry for 30 seconds on each side and serve hot.