14 Feb 2011

raw marinated tuna with cucumber ginger salad

Ingredients (four servings as a starter)

    2        cucumber
  20   g   ginger
              balsamic vinegar, white - to taste
              mirin (japanese sweet vinegar) - to taste
              salt, pepper
350   g   tuna
    1 tsp  sesame seeds, roasted
              soy sauce - to taste
              sesame oil - to taste
    1        lime, peel (juice to taste)
              pepper, salt
              salad leaves for garnish


Peel the cucumber and use the peeler to slice it lengthwise thinly. Do not add the core.
Keep the slices in a bowl.
Peel the ginger and grate into the cucummber. Add balsamic vinegar, mirin, salt and pepper to taste. Leave the cucumber for at least 30 minutes to marinate.
Before serving add some vegetable oil to get a nice dressing which can use for the salad leaves.

Mix soy sauce, sesame oil, sesame seeds, lime peel, salt and pepper well. Add lime juice to taste.
Slice the tuna and keep in the marination for 30 minutes. Keep the fish in the fridge.

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