Arugula with tuna in ginger-lime sauce
2 servings
15 minutes
Arugula with tuna in ginger-lime sauce is a refined dish of Mediterranean cuisine that combines the freshness of greens, the tenderness of tuna, and the spiciness of spices. The light sweet-sour sauce made from lime, ginger, and mustard adds dynamism to the flavor while highlighting the delicate texture of the fish. Quail eggs, capers, and pickled pearl onions bring pleasant accent notes, while avocado adds creaminess to the dish. The history of such salads is rooted in Mediterranean traditions where the balance of fresh and rich flavors is valued. This salad is perfect as a light lunch or elegant appetizer, harmonizing with white wine or refreshing drinks. Its aesthetic presentation makes it a centerpiece on any table, and the combination of ingredients offers true gastronomic pleasure.
1
Zest 0.5 lime and squeeze the juice, mix it with 40 grams of sun-dried tomato oil.
- Lime: 1 piece
- Olive oil: 20 ml
2
Add mustard, sugar, sliced ginger, and salt.
- Grainy mustard: 15 g
- Sugar: 4 g
- Ginger root: 10 g
- Salt: to taste
3
Whisk thoroughly until the salt and sugar are completely dissolved; place the sauce in the refrigerator.
4
Boil quail eggs in heavily salted water for 6 minutes; cool in running cold water; peel off the shell.
- Quail egg: 4 pieces
- Salt: to taste
5
Peel the avocado and cut it into large cubes; remove the flesh of the olives from the pit.
- Avocado: 100 g
- Olives: 30 g
6
Sear the tuna in a hot pan with olive oil for 2 minutes on each side, season with salt, and cut into 8 pieces.
- Tuna fillet: 240 g
- Olive oil: 20 ml
- Salt: to taste
7
Place arugula in the center of the plate, arrange halved tuna pieces, cherry tomatoes, quail eggs, capers, pearl onions, avocado cubes, and olive fillets nearby; drizzle arugula and tuna with sauce and serve.
- Arugula: 80 g
- Cherry tomatoes: 80 g
- Quail egg: 4 pieces
- Capers: 15 g
- Pickled Pearl Onions: 20 g
- Avocado: 100 g
- Olives: 30 g
- Olive oil: 20 ml