Seared Tuna with Micro Salad and mustard and honey vinaigrette
Ingredients:
Tuna:
400g piece fresh tuna, sliced into 4 steaks
2 lemongrass stems, split length-ways, finely chopped
2 tbsp soy sauce
1 tbsp lime juice
1 tbsp vegetable oil
Micro salad:
Micro greens, from a variety of plants – arugula, mizuna, lettuce, radish, etc.
For the dressing:
125ml olive oil
65ml honey
2 teaspoons dijon mustard
coarse sea salt and freshly ground pepper
Preparation method:
For the tuna, mix the lemongrass, soy sauce, lime juice and vegetable oil in a bowl until well combined. Add the tuna steaks and marinate in the fridge for one hour.
Heat a griddle pan until very hot.
Sear each piece of tuna for 30 seconds on each side and then remove it from the pan.
Meanwhile, wash and dry micro greens and lettuce (be careful with any flowers!).
Rip lettuce into bite size pieces and rip micro greens in half if they are long and set aside.
For the dressing, heat the olive oil over low heat and add the honey.
Remove from the heat and let cool for a few seconds. Whisk in the mustard and salt and pepper to taste.
To serve, place the sliced tuna steaks on a clean plate and top with the tossed micro salad, drizzle with dressing.
Details: Chef Kabelo Segone 011 285 0937/16.
