Description
This Thai influenced tuna steak with a light and aromatic salad is ideal for summer.
Ingredients
- 1 tablespoon minced fresh ginger
- 3 tablespoons lime juice
- 4 teaspoons fish sauce
- 2 teaspoons white sugar
- salt and pepper to taste
- ¼ cup olive oil
- 1 clove garlic, minced
- 1 teaspoon grated lime zest
- ½ fresh red chile pepper, seeded and minced
- 1 bunch cilantro, stems and leaves separated
- 2 (8 ounce) tuna steaks
- 1 bunch watercress, trimmed
- 12 cherry tomatoes, halved
- ½ fresh red chile pepper, cut into matchsticks
Instructions
- Whisk together the ginger
- lime juice
- fish sauce
- sugar
- salt and pepper in a bowl until the sugar has dissolved. Slowly whisk in olive oil until incorporated. Set aside and refrigerate half of this mixture to be used as a salad dressing later. Whisk the garlic
- lime zest
- minced chile pepper
- and cilantro stems into the marinade. Coat the tuna steaks with the marinade
- cover
- and let stand for 1 hour at room temperature.
- Preheat a large
- heavy-bottomed skillet over medium-high heat. Once the skillet is very hot
- remove the tuna from the marinade
- and place into the skillet. Sear the tuna until golden brown on both sides
- and cooked to your desired degree of doneness
- about 2 minutes per side for medium
- depending on thickness.
- Place the watercress in a large bowl with the cilantro leaves
- cherry tomatoes
- and sliced chile pepper. Pour in the reserved dressing
- and toss to mix. Serve the seared tuna on a bed of salad.
Prep Time: 30 mins
Cook Time: 5 mins
Total Time: 1 hr 35 mins
Servings: 2