Asian Marinated Tuna with Shaved Salad Recipe

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5 from 1 vote

Asian Marinated Tuna with Shaved Salad Recipe

A delicious Asian-inspired dish of fresh wild tuna and a shaved salad with carrots, asparagus and cucumbers.

Course Salad

Cuisine Asian

Keyword marinated tuna, salad

Prep Time 45

Cook Time 5

Total Time 50

Servings people

Calories 415kcal

Cost 14

Ingredients

4 tuna steaks about 6 oz. each
1 ⁄4 cup olive oil
2 tbsp. coconut aminos
2 tbsp. rice vinegar
2 tbsp. lime juice
1 tbsp. fresh ginger grated
2 garlic cloves minced
3 tbsp. cooking fat
Sea salt and freshly ground pepper

Ingredients for the shaved salad

6 small-medium carrots peeled
1 bunch of asparagus ends trimmed
1 English cucumber peeled
1 ⁄2 cup coconut aminos
3 tbsp. lemon juice
1 tbsp. rice vinegar
2 tsp. green onion minced
1 tsp. fresh ginger grated

Instructions

First make the marinade for the tuna by combining the olive oil, coconut aminos, rice vinegar, lime juice, fresh ginger, and garlic in a sealable plastic bag or nonreactive container.
1 ⁄4 cup olive oil, 2 tbsp. coconut aminos, 2 tbsp. rice vinegar, 2 tbsp. lime juice, 1 tbsp. fresh ginger, 2 garlic cloves
Season the tuna steaks with salt and pepper on each side, then place them in the marinade. Turn to coat and place in the refrigerator for 30 minutes, turning halfway through.
Sea salt and freshly ground pepper, 4 tuna steaks
Meanwhile, whisk together the coconut aminos, lemon juice, rice vinegar, green onion, and fresh ginger in a small bowl to make the dressing for the salad. Set aside.
1 ⁄2 cup coconut aminos, 3 tbsp. lemon juice, 1 tbsp. rice vinegar, 2 tsp. green onion, 1 tsp. fresh ginger
Using a vegetable peeler, shave the carrots, asparagus, and cucumber into long thin strips. For the carrot and cucumber, rotate around the vegetables and stop when you reach the fibrous core/seeds. It may be easiest to do this with the vegetables flat on a cutting board.
6 small-medium carrots, 1 bunch of asparagus, 1 English cucumber
Place the vegetable ribbons into a bowl and lightly coat with the dressing (about half); toss to mix well. Reserve the remaining dressing to use over the final dish and let the salad sit to allow the flavors to meld.
Heat the cooking fat in a skillet over medium-high heat.
3 tbsp. cooking fat
Sear each tuna steak for 1 1⁄2 – 2 minutes per side, depending on the desired doneness. Divide the shaved salad onto 4 plates, top each with a tuna steak and serve the reserved dressing to pour over the tuna as desired.

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