Japanese Salad with Raw Tuna

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Japanese Salad with Raw Tuna
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation

Ingredients

for
4
Ingredients
50 grams soybean sprout (Bean sprouts)
200 grams Spinach
1 thin zucchini
1 piece Leeks (about 5 cm, light green part of the stalk)
½ Lime
1 tablespoon Mirin
1 teaspoon Rice vinegar
salt
white peppers
1 generous pinch Mustard
1 generous pinch sugar
200 grams fresh Tuna steak
200 grams or salmon trout
Red Watercress (for garnishing)
Wasabi (for garnishing)
How healthy are the main ingredients?
SpinachtroutLeekMustardsugarzucchini

Preparation steps

1.

Rinse bean sprouts and drain well. Rinse and spin dry spinach. Place while wet into the pot and blanch briefly in boiling water. Drain well. Rinse zucchini and slice diagonally into thin slices about 1-2 mm (approximately 0.05.inch). Rinse and dry leek, cut into digonal rings. Squeeze lime juice and combine with mirin, rice vinegar and mustard, season with salt, white pepper and sugar. Toss vinaigrette with zucchini slices and leek, leet stand, covered, for about 10 minutes. Cut tuna into 4 slices and divide each slice into 3 strips. Cut salmon or trout into 12 strips.

2.

Place a thin layer of bean sprouts in 4 bowls, layer 3 slices of sliced ​​tuna and 3 salmon or trout strips on top. Place zucchini salad in one corner of the bowls, place spinach in another corner. Garnish salad with cress leaves and a dollop of wasabi paste. Serve.