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Grilled Tuna with Citrus Salad
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Gurkerl Küche
Leicht, frisch und unglaublich lecker – dieses sommerliche Gericht begeistert auf ganzer Linie. Saftige Thunfischsteaks werden in knusprigem Sesam gewälzt, scharf angegrillt und herrlich rosa serviert. Dazu ein bunter Salat aus Rucola, frischer Minze und saftigen Zitrusfrüchten, abgerundet mit einem honig-süßen Soja-Dressing. Perfekt für warme Abende, wenn es schnell gehen soll und trotzdem etwas Besonderes auf den Tisch kommen darf.
Preparation method
Start with the salad. Generously cut away the peel along with the white pith from the grapefruit, orange, and lime, and cut the fruit into slices. You can divide some slices into smaller pieces. Simply cut away any tough white membranes – only the tender, juicy flesh should remain.
Place the rocket, citrus fruits, red onion sliced into half rings, and finely chopped mint into a large bowl and toss everything loosely.
For the dressing, stir the olive oil well with the soy sauce, honey, the juice of a wedge of lime, a pinch of salt, and the pressed garlic clove. Pour the dressing over the salad, toss gently, and set aside.
Chef's tip
Sear the tuna really hot and briefly – it should stay nicely pink and juicy on the inside. Grilling it for too long will make it dry and tough.
For an even more intense Asian aroma, you can replace part of the olive oil in the dressing with high-quality sesame oil.
80 min
Under an hour
