Serves : 4
Preparation time: 10 minutes
Cooking time : 1 minute 30
Ingredients
The mayonnaise
- 60 ml (4 tablespoons) mayonnaise
- 15 ml (1 tbsp.) horseradish
- ½ lemon, juice
- 30 ml (2 tbsp.) sesame oil
Tuna
- 5 ml (1 tsp.) ground coriander seeds
- 1 lemon, zest
- 5 ml (1 tsp.) herbes de Provence blend
- 5 ml (1 tsp.) garlic powder
- 5 ml (1 tsp.) onion powder
- 1 yellowfin tuna steak
- Salt and pepper to taste
Carrot and cucumber salad
- 60 ml (4 tbsp.) rice vinegar
- 5 ml (1 tsp.) Sambal Oelek sauce
- 30 ml (2 tbsp.) canola oil
- 30 ml (2 tbsp.) sesame oil
- 1-2 carrots, julienned
- 1 cucumber, julienned
- 4 radishes, sliced
- Salt and pepper to taste
Preparation
- In a bowl, combine mayonnaise, horseradish, lemon juice and sesame oil and set aside in the refrigerator.
- In a bowl, mix coriander, lemon zest, herbes de Provence, garlic and onion powder, salt and pepper.
- Roll the tuna steak in the mixture.
- In a hot pan or on the barbecue grill, sear the tuna, 45 seconds on each side.
- Remove and slice tuna.
- In a bowl, combine rice vinegar, hot sauce, canola oil and sesame oil, then add carrots, cucumber, radishes, salt and pepper. Check seasoning.
- Serve salad with tuna slices and prepared mayonnaise.
