Ingredients
1 tuna loin
2 teaspoon (10 mL) lime juice
1 Tablespoons of (15 mL) soy sauce
1 teaspoon (5 mL) garlic clove, minced
1 Tablespoons of (15 mL) balsamic vinegar
1 teaspoon (5 mL) fresh lemon juice
2 teaspoon (10 mL) oil
Pepper to taste
2 Tablespoons of (30 mL) radish, julienned
2 Tablespoons of (30 mL) carrot, julienned
2 Tablespoons of (30 mL) unripe eco-friendly papaya (or tart apple), julienned
1 teaspoon (5 mL) tulsi, chopped
1 teaspoon (5 mL) mint, chopped
1 orange, segmented
1 avocado, diced
1 ripe papaya (or any sweet fruit), diced
Cilantro leaves
Directions
Heat oil inside a sauté pan. Pat tuna dry and season with pepper and salt. Gently sear every side of the tuna for
ten seconds each. Wrap in plastic and chill in refrigerator.
For vinaigrette: Inside a bowl, combine lime juice, soy sauce, garlic clove, vinegar, fresh lemon juice, oil and pepper. Whisk until blended.
For slaw: Toss radish, carrot, unripe papaya, tulsi and mint with vinaigrette.
Slice chilled tuna into 1/4 in.- (.5 cm)-thick slices. Place slaw on the plate. Garnish with orange, avocado, ripe papaya and pine nuts. Fan tuna over slaw and drizzle with remaining vinaigrette. Garnish with cilantro.
Nutritions
Cuisine
Fish & Sea food
