Lovely salad with a shortly grilled piece of fresh tuna. The almost sweet taste of the dressing is a perfect balance with the tuna and with that the salad gets a bit of an Asian touch.

25 minutes
Easy
0 – 5 euro pp

Ingredients for 2 pers.:

  • 150 gr tuna steak
  • Mixed salad
  • 100 gr green asparagus
  • 100 gr cherry tomatoes
  • ½ lemon
  • 1 clove of garlic
  • 100 gr sugar snaps
  • handful of pine nuts
  • 2 tablespoons of Ketjap Manis
  • 1 tablespoon of Soy sauce
  • 5 spices powder
  • olive oil

How to prepare it:

Wash the tomatoes and put them in a small oven dish. Sprinkle some olive oil on top. Peel the garlic. Cut it in half and remove the root. Squeeze the garlic with the tomatoes and put the dish into the grill. Put a pan on the stove with a bit of water. Add the sugar snaps and bring them to boil. Add the green asparagus to the same pan once the water is boiling and boil for 5 minutes. After that you can rinse down the vegetables.

Put a small frying pan on the stove to roast the pine nuts. Keep your eye closely on them so they won’t burn.

Get yourself a small mixing bowl and add the Ketjap, the Soy sauce, the juice of ½ lemon and a bit of 5 spices powder. Stir well and let it sit for a while.

Heat up your grill. Season the tuna with some salt and pepper and put it on the grill when your grill is heated. Grill the tune for a small moment on both sides.

Start with prepping the dishes. Begin with the lettuce, add the tomatoes, the asparagus and the sugar snaps. Take the tuna from the grill and cut it in small slices. Put the slices of tuna on top of the salad. Sprinkle some pine nuts on top and finish off with the dressing.