Pickled Tuna on Lamb`s Lettuce with Orange Dressing

Summary

Ingredients

• 400 g tuna, fresher
• 1 lime (s)
• 1 orange (s)
• 1 chilli pepper (s), fresh red
• 0.5 teaspoon ½ ginger, freshly grated
• some stalks coriander green
• 4 handfuls lamb`s lettuce
• 8 tomato (s) (vine tomatoes)
• 2 tablespoon balsamic vinegar, white
• 4 teaspoons oil (sesame oil)
• sugar
• salt and pepper
• 1 spring onion (s)

Print Recipe Pin Recipe

Instructions

1. Squeeze the limes and fillet the orange, put the fillets aside and collect the juice. Finely chop the chilli pepper, also the coriander, mix with the lime juice, add the ginger and season with pepper and salt.
2. Cut the tuna fillet into fine slices, flatten it a little if necessary. Place each slice on a piece of cling film, sprinkle with the citrus stain on both sides, close tightly with the film and put in the refrigerator for at least 30 minutes to draw through.
3. Clean the lamb`s lettuce, clean the tomatoes and cut into quarters or eighths (depending on size), finely chop the spring onions and arrange everything on serving plates.
4. Mix the juice from the orange, white balsamic vinegar, sesame oil and the fresh, finely chopped coriander, season to taste with pepper, salt and sugar, let it steep for a moment.
5. Arrange the tuna slices with the salad on the plates, place the orange fillets on top and nap the salad with the dressing.
6. Serve with fresh white bread.