Tuna Tataki Salad
with ponzu sauce dressing, edamame, arugula, bell pepper and wonton chips
Ingredients
- Tuna Steak(s)
- Edamame
- Carrot(s)
- Mixed Sesame Seeds
- Wonton dough
- Cashews
- Horseradish
- Sauce Mix (ponzu sauce,soy sauce,sesame oil,maple syrup)
- Arugula
- Lebanese Cucumber(s)
- Pepper(s)
- Lime
Necessary elements
pan, tongs, spatula, bowls
1. Cut the peppers into thin strips. Thinly slice the cucumber. Grate the carrot. Roughly chop the nuts. Cut the wonton wrappers into 4 pieces.
2. In a bowl, combine the sauce mix with the horseradish, the juice of half a lime, 1 tbsp. of rice or cider vinegar and 1 tbsp. of sugar.
3. Bring a small pot of water to a boil. Cook the edamame in the boiling water for 1-2 minutes. Drain.
4. Heat a drizzle of oil in a skillet over medium-high heat. When the oil is hot, fry the wontons 1-2 minutes on each side until crispy. Remove from the skillet and place on absorbent paper. Add salt to taste.
5. Put the sesame seeds on a plate and the 1/4 of the sauce in a large deep bowl. Dip the tuna in the sauce then coat it with the sesame seeds. Keep the previous skillet and add oil if needed over medium-high heat. When the pan is hot, add the tuna and sear for about 1-2 minutes on each side until browned. Remove from the skillet.
6. Mix the arugula with the edamame, cucumber, pepper, carrot and walnuts. Garnish with the slices of tuna, the wonton chips and the sauce. Add lime juice to taste. Bon appétit!