Just before I leave for Jerusalem for my sister’s wedding, I took a little survey on Facebook to see what you would like for me to post… You could say that you can sense summer is coming and the swimsuit test isn’t far away ! 😉
Light, light, light and more light.
So, since many of you have asked me for light recipes, well then, it’s light dishes I’m going to give you.
And I’m going to start with this delicious half-baked tuna, marinated in soy and wasabi. As you can see in the picture, it’s a recipe that I suggest as a starter, but feel free to serve it as the main course, although in that case, I’d advise you to serve it with crispy vegetables, marinated and glazed in soy.
for the marinade:
- 3 limes for the juice (about 80g)
- Zest of 1 lime
- 50g fresh grated ginger (watch out : I love ginger, so put less if you’re not a fan)
- 100g soy sauce
- 75g powdered sugar
- 30g mustard (nothing too strong)
- 10g powdered wasabi
- taste-free, neutral oil
for the rest:
- 2 fairly thick slices of tuna (you need to be able to take two at least 5 cm thick rectangles from each slice)
- a nice black radish
- 1 spring onion
- taste-free, neutral oil (that can be mixed with a few drops of sesame oil)
- a nice handful of salad sprouts of all sorts (mesclun, mustard sprout, rocket wasabi, mizuna, not red cabbage or red romaine….)
- a few thin leaves of herbs: parsley, cilantro and chives.
for the vinaigrette:
- 3 Tbsp peanut oil
- 1 Tbsp sushi preparation (rice vinegar mixed with sugar)
- 1 Tbsp soy sauce
First we start with the marinade:
- Squeeze the juice of the limes and zest one.
- In another bowl, mix the mustard with the powdered wasabi.
- Then very slowly mix the lemon juice with the mustard (by adding the juice little by little to incorporate it well into the mustard).
- Add the soy sauce in the same way.
- Then add the powdered sugar and mix well until all the sugar crystals are dissolved.
- Finally, add the zest and the freshly and thinly grated ginger.
Now take care of the tuna and the radish
- Take the 2 slices of tuna and cut two rectangles of a decent thickness from the inside (they have to be thick enough because afterwards each rectangle will be cut in slices, and we want the inside to stay pink!)
- With the Japanese mandolin (or the knife) very thinly slice some of the black radish so as to have enough rounds, totalling between 6 and 8 per plate.
- No need to marinate it for too long, half an hour to an hour is enough.
- Marinate the tuna rectangles and the radish slices in the marinade and make sure to turn them from time to time for the marinade to soak into each side.
- Clean the salad and the herbs and set them aside for later.
- Cut the spring onion into very thin slices (but only use the light green part).
- Now heat a frying pan, then remove the tuna from the marinade and wipe it with absorbant paper.
- Pour a trickle of olive oil in the frying pan and sear the tuna on each side.
- Put aside while seasoning the salad.
- Reduce the marinade on a medium heat until you obtain a syrupy consistency, then emulsify with neutral oil to get a nice texture and a harmonious taste.
- All that’s left is to set up the plate!
- Start by placing the carpaccio of black radish, then put the tuna slices on top and the seasoned sprout salad on the side.
- Lay a few herbs on top of the salad.
- And finally, use a spoon to draw a line of reduced sauce with a few rounds of spring onion to garnish.
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