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ASIAN
TUNA SALAD
350
g tuna steak
3 tablespoons soy sauce
1 teaspoon wasabi paste
1 tablespoon sake or dry white wine
1 bunch mizuna, trimmed
150 g yellow pear tomatoes halved
1 cucumber chopped
DRESSING
2 tablespoons soy sauce, extra
1 tablespoon lime juice
2 teaspoons brown sugar
2 teaspoons sesame oil
Cut
tuna into chunks and combine with soy sauce,
wasabi and sake. Allow tuna to marinate
for 10 minutes.
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Arrange
mizuna, tomatoes and cucumber on serving plates.
To make dressing, combine soy sauce, lime juice,
sugar and oil.
Heat
a non-stick frypan over high heat. Cook tuna pieces
in frypan for 5 seconds on each side or until
seared. Place tuna on salad and top with dressing.
Serves
4.
[The
New Cook, Donna Hay]
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