Summary

Ingredients

• 4 tuna steak (s)

For the marinade:

• 3 tablespoon soy sauce
• 0.5 ½ lime (s), the juice
• 1 tablespoon vinegar (rice vinegar)
• 1 teaspoon oil (corn oil)
• 1 teaspoon ginger, mashed
• 1 clove garlic
• 0.25 teaspoon ¼ chilli paste

For the salad:

• 0.5 ½ head lettuce (romaine lettuce)
• 200 g broccoli, cut into florets
• 100 g white cabbae
• 2 carrot (s)
• 50 g bean sprouts

For the dressing:

• 1 tablespoon ginger, mashed
• 1 clove garlic
• 0.5 teaspoon ½ chili paste
• 100 ml coconut milk
• 1 tablespoon coriander, freshly chopped
• 4 spring onions, cut into thin rings

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Instructions

1. Prepare the ingredients:
2. Finely grate the garlic, squeeze the lime, wash the lettuce, cut the spring onions into fine rings, finely grate the garlic.
3. Mix the marinade ingredients, turn the tuna steaks in them and leave the whole thing to marinate in a Tupperware box or, better still, a sealable cooler bag (ideal for even marinating) in the refrigerator for 1 hour - knead gently from time to time, turn, shift so that the marinade spreads over and over again.
4. Wash the lettuce, cut the broccoli florets into thick slices, cut the cabbage into small pieces, and cut the carrots into sticks. Chop the onion very finely, finely grate the garlic with the back of a knife.
5. Prepare the salad dressing or lettuce: Fry the spring onions, carrots and broccoli with ginger, garlic and chili paste in a wok or small saucepan and stir-fry for a few minutes, then add coconut milk and remove from the fire shortly before boiling, mix in the coriander and let it cool .
6. Briefly blanch the white cabbage in boiling water, drain and set aside.
7. Bring the fish back to room temperature. Grill on a preheated grill for 3-4 minutes on each side, brushing with the leftover marinade.
8. Mix the salad ingredients (Romano, white cabbage and the stir-fried vegetables) and arrange on plates, then add the grilled tuna.