Preview

sesame-crusted tuna tataki, spicy mayonnaise, tangy cucumber salad and green onion

Brunch, Gluten free, Vegetables and Fruits, Salmon and tuna, Salmon and tuna, Vegetables and Fruits

Superb salad, right in between what's healthy and satisfying enough for big appetites while remaining light for a faster lunch.

Note

For a main dish, plan on 340 g of tuna for two people.

Yellowfin tuna is a tuna with red flesh (pink), it is in fact the fins that are yellow.

For the Sriracha sauce, it's your choice, depending on your ability to appreciate spicy tastes.

Ingredients

Recipe for 2

Tuna

170 Gr

Yellowfin tuna

0.50 Cup(s)

Sesame seeds

Salad

0.50 Clove(s)

Chopped garlic

15 Ml

Rice vinegar

100 Gr

Edamame (soybeans)

1 Unit(s)

Green onion

0.50 Unit(s)

Cucumber

1 Tsp

Soy sauce

0.50 Unit(s)

Lime zest(s)

1 Dash

Olive oil

Spicy mayo

100 Ml

Hellmann's mayonnaise

1 Tsp

Sriracha sauce

Salt and pepper

Preparation time: 30 min

To prepare before the class

Ingredients

Cook the edamames in salted water for 4-5 minutes, rinse them in cold water, strain thouroghly.

Peel the garlic and finely chop.

Thaw the tuna, if need be.

Material

1 cutting board

1 chef knife and 1 pairing knife

Clean rags

1 strainer and a pot to cook the edamames

3 bowls, 1 fork and a rubber spatula

1 frying pan

1 zester

1 pair of tongs
Mise-en-place

Clean and empty the center of the cucumber. Finely dice the cucumber in brunoise.

Cut diagonally the green onions

Mix the mayonnaise with the Sriracha sauce, add salt and pepper if necessary.
Tuna

Season the tuna with some salt and pepper, then rub in the olive oil . On each one of it"s sides, stick on the sesame seeds by rolling the tuna on the seeds , they will stick to it.

In a hot frying pan, seart the tuna on all it"s surfaces for a couple seconds on each side, just to give it a nice coloration. It needs to stay raw on the inside.

Keep the tuna in the fridge until it"s ready to serve.
Salad

In a bowl, mix in the edamames and the cucumber brunoise and a couple pomegranate seeds.

Add the soya sauce, rice vinegar, chopped garlic, green onions and the lime zests.

Taste and add in salt and pepper if needed.

Keep in the fridge until it"s time to eat.
Montage

Put the greens on the bottom of your serving bowl.

Finely and delicately slice the tuna slices that you will then gently put on the salad.

Artisiticaly cover part of the tuna with the mayonnaise.

Sprinkle on top with some lime zests.