There is a lot that can be said about tuna and if you should or shouldn’t eat it. I struggle with that sometimes as I love tuna but it can be hard to find a source that is sustainable and line caught. So I don’t eat it very often. But on the rare occassions that I do I love it when the recipe surprises me. This recipe comes from the beautiful book Lemongrass and Ginger Cookbook: Vibrant Asian Recipes by Leemei and is delicious.
The recipe is simple to make and takes only about 30 minutes. It’s – according to the book – originally from the Philiippines and will do really well for a special occasion where you need a killer starter.
The tuna itself was melt in your mouth tender once it was ‘cooked’ in the lemon and lime marinade. It’s not as acidic as you would expect as most of that is being soaked up by the fish. If you need another recipe for ceviche have a look at this one here.
Citrus cured tuna salad
- Prep Time: 20 mins
- Cook Time: 25 mins
- Total Time: 45 minutes
- Yield: 4
- Category: salad
- Cuisine: Asian
- 500 gr skinless boneless tuna steaks
- 2 tbsp lime juice
- 2 tbsp of lemon juice
- 2 tsp honey
- 1 garlic clove, grated
- 5mm piece of root ginger, peeled and grated
- 1 green bird’s eye chili, deseeded and finely chopped
- 1 small red onion, finely chopped
- 2 spring onions, finely sliced
- 8 cherry tomatoes, quartered
- 1 small handful of coriander leaves, roughly chopped
- sea salt and freshly ground black pepper
- Place the tuna on a chopping board and cut against the grain into 5 mm thick slices. Put in a bowl, season with salt and pepper and leave to one side.
- Mix the lime juice, lemon juice, honey and a pinch of salt in a small bowl until the sugar is dissolved. Stir in the garlic, ginger, chili and onion, then pour the sauce over the tuna slices. Toss the tuna until well coated with the dressing, cover with cling film and leave to marinate in the fridge for about 10 minutes.
- Remove the tuna from the fridge and add the spring onions and cherry tomatoes to the bowl. Return to the fridge to marinate for a further 5 minutes, then remove and leave to stand at room temperature for 10 minutes before serving. Serve with the coriander sprinkled over.
Keywords: tuna, salad,
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