The summer holidays have arrived: here is a new recipe to have on a hot summer day. Learn how to make a tasty grilled tuna salad and fresh citrus Wasabi!
Ingredients for a perfect grilled tuna salad and fresh citrus Wasabi
recipe for 2 people
- 2 tuna steaks 220 g or 1/2 lb
- 2 cups soybeans (edamame)
- 6 small yellow potatoes
- 1 mango
- 1 lime
- 1 grapefruit
- 2-3 branches of mint
- 1 tablespoon of ginger
- 1 tablespoon of soy sauce
- 125ml or ½ cup of olive oil
- ½ teaspoon of mustard
- ½ teaspoon of wasabi
- lemon sea salt
How to make a perfect grilled tuna salad and fresh citrus Wasabi recipe
In a saucepan, boil salted water and cook the beans. Wash and cut the potatoes into quarters and cook in the same water. Mix the two in a large bowl and put them in the refrigerator.
Wash the lime and grapefruit and use a grater to get the zest. Peel the ginger and grate the equivalent of a tablespoon. Wash the mint leaves and chop. Mix all in the same bowl and put in the refrigerator.
Peel and cut the mango into squares. Use the grapefruit that was used for the zest, peel and remove the flesh using a knife, skin and cut into quarters and add to the mixture of beans and potatoes.
Use the lime that was used for the zest and juice in a bowl. Add the mustard, wasabi, soy sauce and mix with a whisk, then add the olive oil and set aside.
Put the lemon sea salt on the tuna steaks and cook on a hot barbecue, 3 to 5 minutes depending on the thickness. The tuna should be slightly red inside it will be less dry and taste much better. Mix the dressing with the fresh salad (grapefruit, mango, beans, and potatoes). Put the salad on a plate, the tuna on the top add the lime zest, grapefruit, ginger and mint. Add nasturtiums or other edible flowers for the decoration.
Suggested wine pairing
If you want to pair a cocktail, the Strawberry Caipirinha is perfect.
Recipe courtesy of Lionel Flaget
Photo Lester McLellan