Zutaten für Tropical Tuna Salad Supper
- Orange Marmalade
- Tamari Soy Sauce
- 1 tablespoon honey
- Lime Zest
- Limes, Juice Of
- Hot Pepper Sauce
- Vegetable Oil
- Garlic Clove
- Fresh Ginger
- Toasted Sesame Oil
- 1 cup diced mango (or substitute with 1 cup diced pineapple or peaches)
- Red Bell Pepper
- Red Chilies
- English Cucumber
- Red Onion
- 1/2 cup shelled edamame
- Mandarin Orange Segments
- Avocado
- Ahi Tuna Steaks
- Salt And Pepper
- Fresh Chives
- Toasted Sesame Seeds
- Plantain chips, for serving
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Zubereitung von Tropical Tuna Salad Supper
- In a medium bowl, whisk together 2 tablespoons marmalade, 1 tablespoon tamari sauce, 1 tablespoon honey, 1 teaspoon lime zest, 2 tablespoons lime juice, and a pinch of your favorite hot sauce.
- Whisk in 1/4 cup olive oil until emulsified.
- Stir in 2 cloves minced garlic, 1 teaspoon grated ginger, and 1/2 teaspoon sesame oil.
- Add 1 cup diced mango (or substitute with 1 cup diced pineapple or peaches), 1/2 cup diced bell pepper (any color), 1-2 small Thai chilies, finely minced (adjust to taste), 1/2 cup diced cucumber, 1/4 cup thinly sliced red onion, 1/2 cup shelled edamame, and 1/2 cup segmented oranges.
- In a large skillet, heat 1 teaspoon olive oil over medium-high heat.
- Season two 4-6 oz tuna steaks with salt (seasoning salt works great!), and freshly ground black pepper.
- Sear tuna steaks for 2-3 minutes per side, until browned and cooked to your desired doneness (rare to medium-rare recommended). Let rest slightly, then slice.
- Sprinkle 2 tablespoons chopped fresh chives over the salad.
- Add the sliced seared tuna to the salad and toss gently to combine.
- Top with 1 tablespoon sesame seeds and serve immediately with plantain chips.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
118g
Fat
16g
Carbs
16g
