I invented this Ginger-Spiced Tuna recipe one night this week when I felt like making a quick and easy dinner. Flash-frying the tuna retains the juices from the lime and ginger, flavoring the mixed greens. I served the two dishes together.
2 - 4-oz. fresh, raw ahi tuna, in 1-in. chunks
1 tbsp. olive oil
1 green onion, finely chopped
Juice and zest of 1/2 fresh lime
¼ c. pickled ginger (“sushi ginger”), chopped
½ tsp. coarsely ground black pepper
⅛ tsp. chili powder
¼ tsp. turmeric
¼ tsp. ground cumin
¼ tsp. ground coriander
½ tsp. tapioca starch
1 tbsp. oil, for flash-frying
Fresh mixed salad greens, undressed (see Note)
Sprinkling of fresh parsley, finely chopped (no stems), as garnish
Combine tuna, olive oil, green onion, lime juice, lime zest, and pickled ginger, mixing well. Separately combine pepper, chili powder, turmeric, cumin, coriander, and tapioca starch. Add and stir into tuna mixture. Cover and marinate in refrigerator 30 min. Heat oil in skillet, flash-frying tuna on medium-high heat about 1 min. Spoon over mixed salad greens, sprinkling with finely chopped parsley. Serve immediately. Serves 2.
Note: For an “Asian” feel, substitute fresh bean sprouts for the lettuce. In a separate skillet, heat 1 tbsp. oil and briefly stir-fry 2 c. fresh bean sprouts with 1 tbsp. each soy sauce and hoisin sauce. Heap the hot, flash-fried tuna over the bed of sprouts. Serve immediately.
|Choose the freshest ingredients for the best results!|
|Combine tuna with citrus, olive oil, onion, ginger, and spices|
|Chill and marinate 30 min. Tuna and lime will start to "cook"|
|Add tuna to sizzling skillet with a little oil|
|Flash-fry 1 min. Serve immediately|
|Sprinkle finely chopped parsley over tuna and mixed greens|