Fried Tuna on Warm Asparagus Salad
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 ½ bunch asparagus, green
- 10 cocktail tomatoes
- 2 tuna steak (s)
- 1 teaspoon honey
- 2 tablespoon balsamic vinegar
- 6 tablespoon olive oil
- 1 teaspoon mustard (Dijon)
- Sea salt, fine
- salt and pepper
- sesame
Print Recipe
Pin Recipe Instructions
- Mix honey, balsamic vinegar, olive oil, mustard and a little salt and pepper to make the dressing. I use a rinsed jam jar for this and shake it vigorously.
- Halve the cocktail tomatoes.
- Clean the asparagus and cut off the woody ends. Then cut off the tips and set aside. Cut the rest into 3-4 cm long pieces. It looks better when cut diagonally. Place the asparagus pieces in boiling salted water for 3 minutes, then add the tips for another 3 minutes. Then take it out immediately and quench in ice water.
- Add to the tomatoes and mix with the dressing.
- While the asparagus is cooking, fry the tuna in a pan over high heat for 1.5 to 2 minutes on both sides. If the pieces are not that thick, reduce the time. The top and bottom should cook, the middle should stay raw.
- Place the lukewarm salad on a large plate and the tuna steak on top. I sprinkle the top of the tuna with a pinch of fine sea salt and (really not too much) sesame.
- A sparkling white wine goes well with it.
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