Hamachi vietnamese salad
Delight in the vibrant flavors of Hamachi Vietnamese salad. Savor the fresh ingredients all tossed in a zesty dressing for a burst of culinary brilliance.
Ingredients:
- 1/2 cup fresh orange juice
- 1 tablespoon plus 1 teaspoon fresh lemon juice
- 1 1/2 teaspoons red wine vinegar
- 1 teaspoon soy sauce
- 1 tablespoon minced jalapeño
- 1 teaspoon finely grated fresh ginger
- 2 tablespoons plus 1 teaspoon extra-virgin olive oil
- Salt and freshly ground pepper
- 1 tablespoon sesame seeds
- One 8-ounce sushi-grade tuna fillet, cut 1/2 inch thick
- 4 large radishes, sliced paper thin
Instructions:
- Combine orange and lemon juices in a saucepan and bring to a boil over high heat. Let it simmer until the liquid reduces to 1/3 cup, which usually takes about 7 minutes. Then, pour the mixture into a bowl and allow it to cool down. Add vinegar, soy sauce, jalapeño, and ginger to the bowl. Slowly whisk in the olive oil and season with salt and pepper.
- In a small skillet, heat sesame seeds over medium-high heat. Keep shaking the skillet until the sesame seeds turn golden brown, which should take around 2 to 3 minutes.
- Divide the tuna into 4 equal pieces. Take one piece of tuna and place it between two sheets of plastic wrap. Use a kitchen mallet to pound the tuna until it reaches a thickness of about 1/8 inch. Remove the top sheet of plastic and carefully flip the tuna onto a plate. Repeat this process with the remaining pieces of tuna.
- Give the prepared dressing a good stir before spooning it over the tuna. Top it off with sliced radishes and the toasted sesame seeds. Serve and enjoy!
Summary:
- Calories: 209 kcal
- Fat: 2 g
- Protein: 2 g
- Carbs: 35 g
- Potassium: 334 mg
- Magnesium: 52 mg