Description
This salad is sort of a cross between carpace and sashimi. The combination of fresh tuna with crispy vegetables and greens will delight fish lovers. In addition, this salad is very rich in vitamins. Delicious and very pretty dish for your holiday table.
Ingredients
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Tuna
600 g
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Black pepper
1 Tbsp
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Salt
1 tsp
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Cilantro
1 coup
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Parsley
1 coup
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Olive oil
0.25 cup
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Daikon
1 piece
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Cucumber
1 piece
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Mint
0.5 coup
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Cilantro
0.5 coup
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Soy sauce
100 ml
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Dry white wine
50 ml
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Vinegar
2 Tbsp
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Brown sugar
1 tsp
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Chives
0.5 coup
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Olive oil
50 g
Cooking
1. Tuna cut into thick wide bars.
2. For the onion oil: in a blender mix the chives with the olive oil. (Stored in the refrigerator up to 1 week).
3. Parsley and cilantro finely, mix with pepper and salt and roll in the mixture sticks to the tuna.
4. Fry the fish for 25 seconds each side (for the whole minute on the block), place on a plate and leave to rest at least an hour.
5. The cucumber and radish into thin strips.
6. Mix all the seasoning ingredients in a small bowl and cook until the sugar dissolves and the evaporation of the alcohol. Tuna is cut into thin layers and place on a plate. Put the cucumber, radish, cilantro leaves and mint and pour over the dressing.
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