Tuna, Warm and Cold, with Sesame Crust and Stir-fried Vegetables
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g tuna steaks, sushi quality
- 1 tablespoon soy sauce, Japanese
- 1 tablespoon sake, alternatively sherry
- 1 tablespoon grapefruit juice
- 1 splash lime juice
- 1 teaspoon lime zest (zest)
- 0.5 teaspoon ½ ginger, finely grated
- salt and pepper
- 2 tablespoon sesame seeds, peeled
- 1 tablespoon sesame oil
- 1 pinch wasabi powder
- 1 medium carrot (s)
- 0.5 ½ leek, only the white
- 12 sugar snap peas
- 1 tablespoon sesame oil
Print Recipe
Pin Recipe Instructions
- Cut the tuna into 4 equal pieces approx. 2 cm thick.
- Mix the soy sauce, sake, grapefruit and lime juice with the ginger and the zest well, season with salt, pepper and turn the four tuna steaks in it and marinate for 10 minutes.
- Blanch the snow peas for 1 minute, cut the remaining vegetables into julienne-like strips. That means in thin, fine strips of approx. 6 - 10 cm in length.
- Heat the sesame oil in a wok or pan and fry the vegetables in it for about 5 minutes until they are crisp, turning over and over, then season with salt and pepper.
- Press the tuna pieces in sesame seeds, salt, pepper and fry them in the remaining sesame oil for about 1 minute on both sides so that they stay raw inside.
- During this time, dissolve the wasabi powder in the remaining marinade, pour over the finished vegetables and toss them in them. Arrange a tuna steak on each of the vegetables and serve immediately.
- As a main course you have to triple all the ingredients.
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