Maguro-sarada
1 serving
20 minutes
Fresh tuna with a very simple dressing, vegetables and lettuce leaves. The main thing here is the sauce, of course. And the quality of the tuna should be good. It is not the cheapest fish meat, but for the New Year you can spend a little. If you believe in the ideas of the East , these expenses will pay off with interest.
1
Coat a small piece of tuna in red hot pepper (it's better to use a mix of different hot peppers). Lightly fry on vegetable oil on all sides — just for color. As chefs say — to color.
- Tuna: 75 g
- Ground red pepper: to taste
- Vegetable oil: 1 tablespoon
2
Cut cucumber, carrot (which can be omitted), sweet pepper, and onion into very thin strips. Radish into transparent circles. Green onion into three to four parts for each stalk.
- Radish: 10 g
- Sweet pepper (capsicum): 15 g
- Spring onion: 10 g
- Onion: 10 g
- Carrot: 10 g
3
Mix vegetables with salad mix (iceberg, lettuce, lolo rosso) and dress with a sauce made of sesame oil, soy sauce, mirin, lime juice, and ground sesame. Transfer to a plate.
- Mixed salad leaves: 30 g
- Sesame oil: 15 ml
- Soy sauce: 10 ml
- Mirin: 10 ml
- Lime juice: 10 ml
- Sesame seeds: 5 g
4
Slice the tuna and place it beside.
- Tuna: 75 g
5
Serve with wasabi and a bowl of soy sauce.
- Soy sauce: 10 ml
