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Tuna Tataki Salad

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Tuna Tataki Salad

with ponzu sauce dressing, edamame, arugula, bell pepper and wonton chips

Informations supplémentaires
30 min. | 466 kcal | easy | Signature, Express | Printable version
1. Setup Cut the peppers into thin strips. Thinly slice the cucumber. Grate the carrot. Roughly chop the nuts. Cut the wonton wrappers into 4 pieces.
2. Make the sauce In a bowl, combine the sauce mix with the horseradish, the juice of half a lime, 1 tbsp. of rice or cider vinegar and 1 tbsp. of sugar.
3. Blanch the edamame Bring a small pot of water to a boil. Cook the edamame in the boiling water for 1-2 minutes. Drain.
4. Cook the wonton Heat a drizzle of oil in a skillet over medium-high heat. When the oil is hot, fry the wontons 1-2 minutes on each side until crispy. Remove from the skillet and place on absorbent paper. Add salt to taste.
5. Cook the tuna Put the sesame seeds on a plate and the 1/4 of the sauce in a large deep bowl. Dip the tuna in the sauce then coat it with the sesame seeds. Keep the previous skillet and add oil if needed over medium-high heat. When the pan is hot, add the tuna and sear for about 1-2 minutes on each side until browned. Remove from the skillet.
6. Plate your dish Mix the arugula with the edamame, cucumber, pepper, carrot and walnuts. Garnish with the slices of tuna, the wonton chips and the sauce. Add lime juice to taste. Bon appétit!
2unitTuna Steak(s)
120gEdamame
1unitCarrot(s)
20gMixed Sesame Seeds
4unitWonton dough
30gCashews
15mlHorseradish
110mlSauce Mix (ponzu sauce,soy sauce,sesame oil,maple syrup)
40gArugula
1unitLebanese Cucumber(s)
1unitPepper(s)
1unitLime
What you need pan, tongs, spatula, bowls
466 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 33g
11%
fat 19g
29%
cholesterol 49mg
16%
fiber 6g
24%
protein 43g
saturated 3g
15%
sodium 884mg
37%
sugar 6g
trans 0g
vitaminA 0mg
vitaminC 0mg
iron 0mg
calcium 0mg