Wok charred tuna and cucumber salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Olive oil |
| ¼ | cup | Soy sauce |
| 2 | Cloves garlic; smashed | |
| 1 | tablespoon | Ginger; coarsely chopped |
| 4 | Tuna steaks; cut into 1 inch | |
| ; cubes | ||
| Salt and freshly ground pepper | ||
| 3 | tablespoons | Peanut oil |
| 2 | English cucumber; peeled and thinly | |
| ; sliced | ||
| ½ | cup | Rice wine vinegar |
| 1 | teaspoon | Sesame oil |
| 1 | tablespoon | Olive oil |
| Salt and freshly ground pepper | ||
Directions
WOK CHARRED TUNA
CUCUMBER SALAD
How to Prepare Tuna:
Mix together the olive oil, soy, garlic and ginger in a shallow baking dish. Add the tuna and marinate, cover and place in the refrigerator for 30 minutes. Heat a wok until smoking. Season the tuna all over with salt and pepper. Add the peanut oil to the smoking hot wok and stir fry the tuna for 2-3 minutes for rare or until done to your liking.
How to Prepare Cucumber Salad:
Place all ingredients in a medium bowl, stir to combine. Let marinate at room temperature for at least 1 hour before serving. Season with salt and pepper to taste just before serving.
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