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🥗 Tuna on Crisp Green Salad with Cucumber
491 kcal · 30 min · 4 servings
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Ingredients
- 1 Cucumber
- Salt
- 2 Handful mixed salad (e.g. Lollo rosso and bionda)
- 4 tbsp white balsamic vinegar
- 6 tbsp grape seed oil
- 1 tsp honey
- 2 Passion fruits
- 2 tbsp orange juice
- 2 thick tuna steaks (approx. 200 g each)
- Pepper (from the mill)
- 4 tbsp sesame seeds (black and white)
Instructions
- 1. Peel the cucumber and cut it in half lengthwise.
- 2. Remove the seeds from the inside of the cucumber halves.
- 3. Shred the cucumbers into thin strips.
- 4. Sprinkle the cucumber strips with salt and let them sit for ten minutes to draw out moisture.
- 5. Wash the leaf salad thoroughly.
- 6. Remove tough stems or wilted greens from the salad.
- 7. Dry the leaf salad well.
- 8. Tear the salad into bite-sized pieces or cut it accordingly.
- 9. Whisk the vinegar with four tablespoons of oil and the honey.
- 10. Season the dressing with salt.
- 11. Cut the passion fruits in half lengthwise.
- 12. Scoop out the fruit flesh from the shells.
- 13. Mix the fruit flesh with the orange juice.
- 14. Rinse the tuna briefly under running water.
- 15. Pat the tuna dry with a kitchen towel.
- 16. Cut the tuna pieces diagonally in half.
- 17. Season the tuna pieces with salt and pepper.
- 18. Roll the tuna pieces in sesame seeds all around.
- 19. Heat oil in a non-stick pan.
- 20. Fry the tuna in the hot pan for a maximum of one minute.
- 21. Remove the tuna from the pan and set it aside.
- 22. Squeeze the water out of the marinated cucumber strips.
- 23. Arrange the cucumber strips on the plates.
- 24. Mix the leaf salad with the prepared dressing.
- 25. Place the tossed salad on top of the cucumbers.
- 26. Slice the tuna into thin slices.
- 27. Place the tuna slices next to or on top of the salad.
- 28. Drizzle the passion fruit orange mixture over the dish.
- 29. Serve the dish as an appetizer.
Nutrition per serving
- kcal: 491
- Protein: 26 g · Fett/Fat: 38 g · Carbs: 10 g