Tuna with Beansprout Salad

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Ingredients:

  • Soy Sauce – 2 tblsp
  • Sunflower Oil – 1 tblsp
  • Fresh Ginger – 1 tsp, grated
  • Tuna Steaks – 4, about 175 gms
  • Fresh Alfalfa Sprouts – 55 gms
  • Fresh Beansprouts – 55 gms
  • Mustard and Cress – 25 gms
  • Lemon Juice
  • Salt and Pepper
  • Lime Wedges to garnish

For the Dressing:

  • Sunflower Oil – 3 tblsp
  • Soy Sauce – 2 tblsp
  • Clear Honey – 1 tblsp
  • Rice Vinegar – 2 tblsp

Method:

  1. Mix the soy sauce, oil and ginger in a shallow dish.
  2. Add the tuna steaks and turn to coat in the marinade.
  3. Cover and leave to marinate for 1 hour at room temperature.
  4. Heat a cast iron griddle pan until very hot.
  5. Drain the tuna steaks from the marinade and place in the hot pan.
  6. Cook for 2 minutes then turn over and cook for a further 1 to 2 minutes until the steaks are well seared but still a little pink in the middle.
  7. Cook for further 2 to 3 minutes if you prefer the tuna well done.
  8. To make the dressing, place all the ingredients in a small pan and heat gently, stirring, until just warmed through.
  9. Mix the alfalfa sprouts, beansprouts and mustard and cress in a bowl and toss together with the lime juice.
  10. Season with salt and pepper.
  11. Divide the sprouting salad between 4 serving plates and top with the tuna steaks.
  12. Drizzle over the warm dressing.
  13. Garnish with lime wedges and serve immediately.

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