Tuna Steak with Grape and Lambs Lettuce Salad

Total time 30 mins
10 mins preparation time
20 mins cooking time

A fantastic summer salad of tuna steaks with a ponzu dressing

Ingredients

4 portion(s)
2 tbsp
of olive oil
Some chopped rosemary needles
Freshly ground pepper
4 
tuna steaks (approx. 120 g each)
100 g
cream
 ¾ tsp
tahini paste
 ¾ tsp
brown sugar
2 ½ tbsp
cider vinegar
200 g
lambs lettuce salad leaves
2 
chicory
100 g
sugar snap peas
100 g
red, seedless grapes
2 
shallots
1 bunch
of chervil, leaves picked
60 g
bread croutes

Preparation

Step 1

Mix 4 tbsp of Ponzu, 2 tbsp of olive oil and rosemary for the marinade and season with pepper. Brush the tuna steaks with the marinade and chill.

Step 2

Mix the remaining Ponzu, cream, tahini paste, sugar and vinegar for the dressing and season with pepper.

Step 3

Halve the chicory, cut out the stalk and cut lengthways into strips. Slice the sugar snap peas lengthways into strips. Peel the shallots and cut them into rings.

Step 4

Fry the tuna steaks in a non-stick pan on both sides for about 5-8 minutes. Arrange lamb's lettuce, chicory, sugar snap peas, grapes and shallots on plates and drizzle with the dressing. Garnish the salad with chervil and bread croutes and serve with the tuna steaks.

Tip:

Instead of tuna, salmon or trout also taste great.

If you like a slightly oriental note, replace the chervil with coriander.

Recipe-ID: UK133

Recipe as PDF

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Mix 4 tbsp of Ponzu, 2 tbsp of olive oil and rosemary for the marinade and season with pepper. Brush the tuna steaks with the marinade and chill.

Mix the remaining Ponzu, cream, tahini paste, sugar and vinegar for the dressing and season with pepper.

Halve the chicory, cut out the stalk and cut lengthways into strips. Slice the sugar snap peas lengthways into strips. Peel the shallots and cut them into rings.

Fry the tuna steaks in a non-stick pan on both sides for about 5-8 minutes. Arrange lamb's lettuce, chicory, sugar snap peas, grapes and shallots on plates and drizzle with the dressing. Garnish the salad with chervil and bread croutes and serve with the tuna steaks.

Let us know what you think

Thank you for your feedback!

Click on the number of stars you want to give: the more the better!

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