Informations supplémentaires
45 min.
|
902 kcal
|
intermediate
|
|
Printable version
1. Marinate the tuna
Pour the maple-soy marinade (Sauce mix 2)** into a deep dish. Add the tuna cubes and marinate for at least __20 minutes, and up to 1 hour. Cover and set aside in the refrigerator.
2. Prepare the mayonnaise
In a bowl, mix 60|90 ml of mayonnaise, 7.5|10 ml of miso paste and 15|22.5 ml of maple syrup. Set aside for step 5.
3. Prepare the salad
Chop the chives. Finely chop the red cabbage and peel and thinly slice the carrots.Remove the stalls from the snow peas and roughly cut. Place the vegetables in a large bowl and add 30 2P | 45 3P mL of chopped chives. Then add a few spoonfuls of sauce for coleslaw (Sauce mix 1). Season with salt and pepper to taste and mix well. Set aside.
4. Cook the tuna
Place the sesame seeds in a deep bowl and set aside. Remove the tuna cubes from the marinade, drain well and coat with the sesame seeds. In a large skillet, heat a knob of butter over high heat. Sear tuna cubes for about 20 seconds on each side, or until sesame seeds are golden. Set aside on a plate.
5. Assemble
Cut the tuna slices into thin slices. Place tuna slices on a plate. Top with cabbage salad, and garnish with mayonnaise with miso and maple. Serve immediately.
2unitTuna Steak(s)
60mlMayonnaise
40gMixed Sesame Seeds
120mlSauce Mix(maple syrup,soy sauce)
0.25unitRed Cabbage
7.5mlMiso Paste
3unitOrganic Nantes carrot (s)
60gSnow Peas
1unitChives
77.5mlSauce Mix(mayonnaise,honey,sriracha,ponzu sauce)
20mlMaple Syrup
What you need
Skillet, bowls
902 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
71g
24%
fat
52g
80%
cholesterol
77mg
26%
fiber
8g
32%
protein
41g
saturated
9g
45%
sodium
2480mg
103%
sugar
51g
trans
0g