Tuna tataki with asian salad and ginger dressing
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- TASTE
- 4
- Easy
- Carb Conscious Health conscious Heart friendly Pescatarian
- 15 minutes
- 15 minutes
- Pierre Jourdan Tranquille
Ingredients
- ½ cup minced ginger
- ¼ cup sesame seeds
- 1 T cracked black pepper
- 500 g fresh yellowfin tuna
- Maldon salt
- 3 T cooking oil, for searing
- 1 T lime juice
- For the salad
- 1 medium-sized ripe avocado, peeled, pitted and sliced
- 2 cups mixed micro greens
- ½ red onion, thinly sliced
- 1 medium tomato, peeled, seeded and diced
- assorted bean sprouts
- 1 T lime juice
- mixed pepper Julienne-cut
- Ginger dressing
- 2 red-coloured spring onions
- ½ t finely grated fresh ginger
- freshly ground black pepper
- 1/3 cup soy sauce
- 1/3 cup lime juice
- ½ cup cooking oil
- 2 T sesame oil
Cooking Instructions
Mix together the ginger, sesame seeds, and cracked black pepper.
Season the tuna with salt. Roll the tuna in the ginger mixture, pressing lightly so the mixture sticks to the tuna.
Place a saute pan over high heat. Add the oil and sear the tuna on all sides, about 30 seconds per side. Remove the tuna from the pan and set aside.
Deglaze the pan with lime juice. Pour the lime juice over the tuna. In a bowl combine the avocado, greens, red onion, peppers and tomato.
Toss with some of the Ginger Sauce. Slice the Tuna. Place some of the dressed greens on 4 plates.
Top with sliced tuna and drizzle with some more of the ginger sauce.
For the dressing
Combine the spring onion, ginger, pepper, soy sauce, and lime juice in a small bowl. Slowly whisk in the olive oil and sesame oil. When ready to serve, whisk thoroughly to combine.
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