½tspcayenne powderor 1 tsp if you want to increase the heat
½salt
Salad
1Bok Choismall
1red chili
1tbsp Japanese soy
½pot of cilantrochopped
olive oil
For serving
2portionsglass noodles
2pinchesSeaweed SaladWakame Goma
1avocadothinly sliced
Instructions
Prepare the tuna. Rub, sparingly, in some oil and add salt and black pepper.
Ensure the pan is very hot before adding the tuna steaks. Fry the tuna for about 30-35 seconds on each side. Set aside into a cutting board.
Start with the dressing: Peel and grate the garlic and ginger finely on a grater. Mix in a bowl together with sesame oil, Japanese soy, sweet chili sauce, lime juice and coconut milk. Taste with salt and cayenne. Put the dressing in a serving bowl.
Prepare the glass noodles according to the instructions on the package. Pour into a colander and rinse them in cold water, drain well.
Slice the tuna into thin slices.
Start the assembly by putting the glass noodles on the plate, sliced tuna on top with the Wakame Goma as garnish.
For the quick stirred salad: Put a couples drops of olive oil in a pan, medium-high. Slice the chilli and divide the bok choy by the thicker part vs the leafs, Quickly sear the chili and white part of bok choy. drizzle on the soy and mix in the green bok choy leafs. Place on the serving plates and spread the cilantro over the salad.
Finally, fine slice the avocado. You do this part as to keep the avocado as fresh as possible. Serve the dish and enjoy!Great Cuisine. Great Times.