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Japanese Tuna Salad With Bonito Dressing

Seafood Recipe Japanese Tuna Salad With Bonito Dressing

INGREDIENTS
2 tablespoons dried wakame
500 g sashimi-grade tuna, cut into 4 long fillets
1 tablespoon coconut oil, melted sea salt and freshly ground black pepper
1 Lebanese cucumber, finely sliced lengthways using a mandoline, then cut in half lengthways (discard the seeds)
2 large handfuls of mizuna leaves *
1 handful of baby shiso leaves
2 spring onions, julienned
1 nori sheet, cut into thin strips 5 cm long

For the bonito dressing
3 tablespoons tamari or coconut aminos
2 tablespoons apple cider vinegar
1 teaspoon lemon juice
½ teaspoon coconut sugar or honey
2 tablespoons bonito flakes
½ tablespoon mustard powder
½ onion, finely chopped
1 tablespoon macadamia oil
3 teaspoons sesame oil

METHOD
1 To make the dressing, combine the tamari or coconut aminos, vinegar, lemon juice, coconut sugar or honey and bonito flakes in a bowl. Mix well and set aside.
2 Meanwhile, place the wakame in a bowl filled with cold water and soak for 15 minutes, or until the wakame has expanded. Drain off the water and place on paper towel to soak up any excess moisture.
3 Strain the dressing through a sieve and press all the liquid through.
4 Discard the bonito flakes. Add the mustard powder, onion, macadamia oil and sesame oil and mix until well combined.
5 Rub the tuna with the coconut oil and season with salt and pepper.
6 Heat a barbecue plate or chargrill pan to hot and cook the tuna for 30 seconds on each side, or until lightly golden. Remove from the heat and set aside.
7 Mix the wakame, cucumber, salad leaves and spring onion in a large bowl and gently toss through half of the dressing. Add a little sea salt if needed.
8 Arrange the salad on serving plates or a large platter. Using a very sharp knife, slice the tuna into 5 mm thick slices and place on top of the salad. Spoon the remaining dressing over the tuna and salad, then sprinkle with the nori and serve.

* Mizuna is a herb with a peppery flavor that is commonly used in Japanese cuisine. It is available from Asian grocers. If you can’t find mizuna, use baby rocket leaves instead.

The Carousel thanks Luke Hines, from The Paleo Way for this recipe

Written by Pete Evans

A love of food saw Pete begin his career as chef and restaurateur at the age of 19, opening numerous award winning restaurants nationally as well as cooking in some of the finest restaurants globally.

Pete has not only cooked for the general public, but he’s also cooked a royal banquet for the Prince and Princess of Denmark, a private dinner for Martha Stewart, and even represented his hometown at the gala G?Day USA dinner for 600 in NYC.

Pete’s career has moved from the kitchen into the lounge room with many TV appearances including Lifestyle Channel’s Home show, Postcards from Home, FISH, My Kitchen Rules, Moveable Feast, and his latest The Paleo Way… stay tuned for Food is Medicine which is in pre production now!

It’s safe to say he knows his stuff, with over 10 bestselling cookbooks inspiring individuals and families in their kitchens around the world.

Pete’s also a simple guy. He loves his family, the ocean, surfing, and maintaining his own healthy lifestyle. When he changed his life to The Paleo Way of living, an abundance of mental, physical, and emotional changes followed. This paved the way for Pete’s belief that food can be medicine, and that it should be our first port of call for a healthier life.
They say the proof is in the pudding, and if hearing Pete speak about The Paleo Way isn’t enough to get you excited, almost nothing will.

As a certified health coach with qualifications from the Institute for Integrative Nutrition, Pete wants to change the lives of everyone around him, including you.

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