Читать книгу Solo Food: 72 recipes for you alone - Janneke Vreugdenhil - Страница 17

Griddled white tuna with cucumber, avocado & ginger salad

Oh, what a wonderful solo supper this is. And what a salad! The spiciness of the chilli pepper, the heat of the ginger and the sour of the lime juice are nothing less than thrilling. The avocado acts as a cool and creamy foil for all of these intense flavours, and if your avocado is very ripe, give the salad a stir and it almost forms a sauce. It might not look all that great, but it tastes divine.

Preparation Time

15 minutes

juice of 1 lime

1 tbsp olive oil

coarse salt, to taste

a small pinch of chilli flakes

1 white (albacore) tuna steak, around 150 g

¹/₂ cucumber

¹/₂ red chilli pepper, sliced into thin rings

1¹/₂–2 cm root ginger, minced or grated

1 ripe avocado, cut in half and sliced

soy sauce, to taste

Combine the juice of half the lime, the olive oil, the salt and chilli flakes, and marinate the tuna in this mix for 10 minutes.

Meanwhile, make the salad. Halve the cucumber lengthways and pull a teaspoon down the middle to scoop out and remove the seeds. Cut the cucumber into thin slices and place them in a bowl. Add the chilli rings, ginger and avocado. Sprinkle with the remaining lime juice to taste. The salad should be quite hot and sour. Lastly, add a tiny bit of soy sauce (around a teaspoon) and a pinch of salt.

Heat a griddle pan over a high heat until it’s very hot, then add the tuna steak. Griddle for 1 minute on either side until griddle marks appear but the tuna is still pink inside.

Transfer the tuna to a plate and spoon the salad alongside.