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AVOCADO 2 ripe Haas avocados
finely grated zest and juice of 1 lime ½ bunch of coriander, chopped fine sea salt
DRESSING
50g light soy sauce
75g virgin rapeseed oil
1 teaspoon white miso paste
2 tablespoons caster sugar
3 tablespoons toasted sesame seeds
2.5cm root ginger, peeled and grated
TUNA
4 x 150g tuna steaks
2 tablespoons vegetable oil
½ bunch chives, finely chopped
AVOCADO
~Crush the avocados with 2 forks, then mix in all the remaining ingredients. ~Keep in a container topped with cling film to prevent discolouration.
DRESSING
~Mix all the ingredients in a saucepan with 1 tablespoon water, bring to the boil, then set aside.
TUNA ~Bring the tuna out of the refrigerator 1 hour before serving. Heat a frying pan until smoking and salt the tuna well on both sides.
- Colour the tuna in the oil for 30 seconds on each side. Place on a warm plate, cover and rest for 2 minutes. TO SERVE ~Serve the tuna, avocados, onions and chives, then spoon some dressing over the fish, offering the rest on the side.
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