Wednesday, October 26, 2011


It was definitely worth serving this dish in a fine restaurant. I was so proud of myself for having made this wonderful Asian dish. Easy, healthy, tasteful and a lot of fun to eat. Make sure to use your chop sticks and add small dots of wasabi to go with the tuna. It's a must.

what do we need:
  • 1/2 a cucumber, peeled, deseeded and sliced on the bias
  • 2 carrots, peeled and coarsely shredded
  • 1/2 red onion, in thin slices
  • rice noodles, cooked, drained and cooled
  • 2 lemons, squeezed
  • 2 tablespoons of packed brown sugar
  • 1 tablespoon of sesame oil
  • 2 tablespoons of soy sauce
  • 1 piece of fresh ginger, grated
  • chili pepper to taste
  • freshly chopped coriander
  • cashew nuts, toasted and coarsely chopped
  • fresh tuna
  • black sesame seeds
  • salt and pepper
  • oil
what do we do:
  • Mix the salad of cucumber, carrots, red onion, rice noodles.
  • Prepare the dressing and pour it over the salad. Mix well. Sprinkle with the cashew nuts.
  • Rub some oil in the tuna and roll it in black sesame seeds to coat all sides. Season with salt and pepper.
  • Heat your grill and sear the tuna on both sides for maximum 1 min a side.
  • Slice the tuna on the bias.
  • Dress your rectangular plates with the Asian salad. Top with slices of tuna. Sprinkle some sesame oil on top. 

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