Seared Ahi with Asian Salad
The essential oils contained in fennel relieve unpleasant intestinal and abdominal discomfort.
Thanks to the cucumber, a noteworthy amount of alkaline minerals such as potassium, magnesium and calcium comes into the tuna carpaccio. They balance the electrolyte balance and have a vitalizing effect.
Since the tuna carpaccio is partly eaten raw, the tuna should be of very high quality. To be on the safe side, buy sushi or sashimi quality fish.
(Percentage of daily recommendation)
| Calorie | 352 cal. | (17 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.7 g | (16 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 4 μg | (20 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 54.2 μg | (90 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 13 mg | (108 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 80 μg | (27 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 5.4 μg | (12 %) | ||
| Vitamin B₁₂ | 3.8 μg | (127 %) | ||
| Vitamin C | 48 mg | (51 %) | ||
| Potassium | 964 mg | (24 %) | ||
| Calcium | 153 mg | (15 %) | ||
| Magnesium | 98 mg | (33 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 50 μg | (25 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 5.4 g | |||
| Uric acid | 194 mg | |||
| Cholesterol | 61 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 12 ozs tuna fillets (sushi quality)
- 1 Tbsp Canola oil
- salt
- peppers
- 7 ozs Red cabbage
- 1 oz leaf lettuce (e.g. mizuna, frisée lettuce)
- 7 ozs Fennel
- 1 Cucumber
- 2 Tbsps Rice vinegar
- 2 Tbsps Sweet soy sauce (Indonesian soy sauce)
- 3 Tbsps Lime juice
- 2 tsps Wasabi paste
- 2 Tbsps sesame oil
- 2 Tbsps roasted light Sesame seeds
Preparation steps
Rinse tuna fillet and pat dry. Heat canola oil in a frying pan. Sear fish in it for 1 minute on each side over high heat. Remove, season with salt and pepper and refrigerate.
Clean and wash vegetables and lettuce. Slice red cabbage into fine strips. Spin leaf lettuce dry and pluck smaller if necessary. Slice fennel finely. Slice cucumber lengthwise into fine slices.
For the dressing, whisk rice vinegar with ketjap manis, lime juice, wasabi paste and sesame oil and season with salt and pepper.
Cut tuna into slices about 1/2 inch thick. Place lettuce with vegetables on plates and arrange tuna slices on top. Drizzle tuna carpaccio and Asian salad with dressing and sprinkle with sesame seeds.