Serving : 4
Preparation : 15 minutes
Cooking : 15 to 20 minutes
TUNA TATAKI
INGREDIENTS
- 1 Albacore tuna steak
- 1 lemon, zest
- 3 ml (1/2 tsp.) chili flakes
- 1 bag of spice mix
- 30 ml (2 tbsp.) dried dill
- 15 ml (1 tbsp.) coriander seeds, coarsely crushed
- 5 ml (1 tsp.) garlic powder
- 5 ml (1 tsp.) onion powder
- 30 ml (2 tbsp.) ground pepper
- 15 ml (1 tbsp.) dry thyme
- 5 ml (1 tsp.) salt
- 60 ml (4 tbsp.) olive oil
PREPARATION
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In a bowl, mix the zest, chili, dill, coriander, garlic powder, onion powder, pepper, thyme and salt.
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Roll the tuna loin in the prepared spice mixture.
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In a very hot pan, sear the tuna in olive oil for 1 minute on each side.
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Slice the tuna and serve with salad.
WARM SALAD
INGREDIENTS
- 750 ml (3 cups) haricots verts, rincés et équeutés
- 250 ml (1 cup) cooked quinoa
- 4 radishes, thinly sliced
- ½ red onion, thinly sliced
- Option : add a head of lettuce or 500 mL (2 cups) arugula
Dressing
- 1 lemon, juice
- 45 ml (3 tbsp.) sesame oil
- 75 ml (5 tbsp.) olive oil
- 1 clove garlic, chopped
- Salt and pepper to taste
PREPARATION
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In a pot of boiling salted water, blanch the green beans for 4 minutes. Then plunge them into a large bowl of cold or ice water. Drain and set aside.
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In a saucepan, add the quinoa, 2 times its volume of water (500 ml / 2 cups) and a pinch of salt.
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Cover and let cook over low heat for 15 to 20 minutes (I suspect you have your own recipe).
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Once cooked, let cool for a few minutes, uncovered.
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In a bowl, mix lemon juice, sesame oil, olive oil, garlic, salt and pepper.
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Add beans, warm quinoa, radishes and red onion. Check the seasoning.
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Garnish with tuna and serve.
