Tuna steak with lime vinaigrette and rocket salad
On the grill today is a tuna steak with lime vinaigrette and rocket. The ideal dish for fish lovers. So get to grilling and bon appétit!
Cooking time 50 minutes
Ingredients
Ingredients for 4 portions
FOR THE SUD
- 20 g ginger
- ½ stalk lemongrass
- 100 ml soy sauce
- 100 ml water
- 2 tbsp cane sugar
- Juice of ½ organic lemon
- 1 tsp mixed cornflour
- 2 tbsp black sesame seeds
FOR THE STEAKS
- 2 tuna steaks, approx. 200 g each
- Salt from the mill
- Vegetable oil for greasing the grill grate
FOR THE VINAIGRETTE
- Juice and zest of 1 organic lemon
- 3 tbsp honey
- 1 tsp fine mustard
- 25 ml lime oil
- 25 ml olive oil
- Freshly ground pepper
- 120 g rocket
Preparation
- Slice the ginger for the stock. Cut the lemongrass into small pieces. Bring the ginger, lemongrass, soy sauce, water, sugar and lemon juice to the boil and thicken lightly with mixed starch. Leave to cool.
- Preheat the grill to 500 °C with the lid open.
- Season the steaks with salt and rub with vegetable oil. Grill on all sides on the BoostZone with the lid open until a pattern appears. Then place in the cold marinade for 30 minutes (preferably overnight in the fridge).
- For the vinaigrette, mix all the ingredients together.
- To serve, remove the steaks from the marinade and sprinkle with sesame seeds. Drizzle the salad with the vinaigrette and serve both together.
