Ingredients
(4 servings)
Tuna Tataki
- 1 bag of broccoli puree Épurée
- 2 tuna tataki (for an appetizer, cut in 2) or 4 tuna steaks for a meal
- 1 cup Edamame beans, frozen
- 4 cups nappa cabbage, thinly sliced
- 1 red bell pepper, finely julienned
- 1 cup carrot strips (cut with a peeler) or julienned
- 1 cup zucchini ribbon (cut with a peeler) or julienned
- 1 cup of bean sprouts
- 3 oz of rice vermicelli
- Salt and pepper
Garnish
- Unsalted dry roasted peanuts, crushed or slivered almonds, toasted
- Roasted sesame seeds
- Chopped fresh cilantro or mint
- Lime wedges
- ¼ cup thinly sliced green onions
Dressing
- ¼ cup rice vinegar
- 45 ml of honey
- 1 clove garlic, chopped
- A pinch of crushed pepper
- 1/3 cup peanut or canola oil
- 75 mL (1/3 cup) toasted sesame oil
- 1 tbsp. soy sauce
Preparation
- In a medium saucepan, bring water to a boil over high heat. Add vermicelli, then reduce heat to medium high and simmer until vermicelli is cooked. A little over 3 minutes. While cooking, stir with a fork to prevent vermicelli from sticking together.
- Drain and rinse with cold water. Let cool.
- Poach the Edamame beans to thaw and cook.
- Chop vegetables, herbs and garnishes.
- Whisk together dressing ingredients.
- Mix vegetables with vermicelli and add dressing. Adjust the seasoning.
- Grill the tuna steak over high heat for 1 minute on each side.
- Put the plate up and enjoy!
