The next tuna salad recipe is undoubtedly one of the best dishes you can serve. In addition to its wonderful taste and smell, its color and fresh look won’t let anyone skip a taste of your delicious salad.
Method of preparing the salad:
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Roast the sesame seeds and make all other preparations. You can also lightly roast the pine nuts in a separate pan.
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Prepare the marinade: in a bowl, mix together ginger, garlic, soy sauce, and lemon juice. Place the tuna steaks in a deep dish and marinate them, for about 10 minutes on each side.
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Mix the cornstarch with water and set aside. Dip the tuna pieces in the roasted sesame seeds making sure to cover all sides.
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Heat a small pot over a medium-high flame, pour in the marinade, and bring to a boil. Add the cornstarch with 1/4 cup water and reduce to a slightly thick sauce. Turn off the fire and set aside.
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Heat olive oil in a cast-iron frying pan over a medium-high flame, and sear the tuna steaks coated with sesame seeds for 30-60 seconds each, depending on the level of doneness you prefer.
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Remove the tuna from the pan, place it on a plate and wrap it in aluminum foil. Now place the plate with the tuna pieces in the freezer for 10-15 minutes to stop the cooking and for easier slicing.
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Arrange 3 plates with rocket leaves on each, top with mango, cucumbers, and avocado. Remove the tuna pieces from the freezer and cut into thin strips, place on the leaves and vegetables, sprinkle pine nuts and slices of onion.
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Pour over each plate a little of the thickened sauce and serve.
Chef's Tip:
You can garnish with parsely.
Source: Muy Bueno Cookbook
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