Ginger Asian tuna

Recipe from: 19 November 2014
recipes, seafood, braai, tuna

Ingredients 26
Servings
Time 00:15
  • 1
    trimmed SA pole-caught yellowfin tuna loin (20cm long, uniformly thick with diameter of about 10cm)
  • MARINADE:
  • 30
    ml
    chopped fresh coriander
  • 30
    ml
    chopped fresh lemongrass
  • 1
    small chilli, seeded and chopped
  • lemon zest from 1 lemon
  • 10
    ml
    cracked black pepper
  • 15
    ml
    grated fresh ginger
  • 2
    garlic cloves chopped
  • 60
    ml
    Kikkoman soy sauce
  • 60
    ml
    good olive oil
  • 60
    ml
    fresh squeezed lime juice
  • SALAD:
  • half a cucumber - peeled, deseeded and sliced
  • 3
    cm
    ginger, cut into fine matchsticks
  • 2
    seedless orange, peeled and segmented
  • 1
    thick leek, very finely sliced
  • DRESSING:
  • 30
    ml
    chopped fresh coriander
  • 30
    ml
    Peppadews, chopped
  • 1
    dash
    white balsamic vinegar
  • 30
    ml
    good olive oil
  • 30
    ml
    fresh squeezed lime juice
  • 1
    pinch
    sugar
  • 1
    pinch
    salt
  • zest of 1 lime
 

Method

00:02
 
Toss all marinade ingredients in a pestle and mortar and gently bash together to release flavours.
Place tuna loin in a shallow dish and pour over marinade.
Toss salad ingredients together on a platter.

Whisk dressing ingredients together and drizzle half over salad. Season well.
Place tuna loin on an oiled braai grid over very hot coals and sear all sides.
Top salad with sliced tuna loin, drizzle over remaining dressing and serve.

Smoke, Sweat & Tears from Ultimate Braaimaster.

 

Read more on: braai  |  seafood  |  recipes
 

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