Tuna Tataki Salad
with ponzu sauce dressing, edamame, arugula, bell pepper and wonton chips
Informations supplémentaires
30 min.
|
466 kcal
|
easy
|
|
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