Tuna Steak with Rocket & Cucumber salad and Wasabi herbed Mayo

Wasabi hot 

Tuna Steak Paleo

Tuna Steak with Rocket & Cucumber Salad and Wasabi Herbed Mayo

Horseradish is pungent, sulphurous and therefore goes well with flavours that can stand up to it – enter oily fish.  Have you ever tried oven baking a salmon fillet in a parcel with a dollop of horseradish sauce?  If not please do it’s Immense.  Tuna and horseradish make an excellent combination too and since Wasabi is a Japanese horseradish the same rules of compatibility apply. 

This is quite a small & light dish, perfect for a light lunch or Summer evening, when one might have indulged on a bit of *home made healthy* ice-cream during the afternoon…  It does require you to have some home-made mayonnaise on hand, but if you don’t then a batch can be knocked up with relative ease.  A version with 2 egg yolks, salt, 250mls oil (a combo of 25mls Avocado oil and 225mls mild olive oil works nicely here) and finish with 1/4 juice lime.  A slow drizzle of oil into a food processor and patience is the key to making super mayo.  You will have lots of mayo spare to drizzle on future salads.  In this batch I avoided mustard in the base as wasabi will bring that edge.

Ingredients (serves 2)

Dressing

  • 3 Tablespoons of above Mayo recipe
  • 1 tsp Wasabi powder (Clearspring a good choice) mixed with 1/2 tsp of water into a paste
  • 1/4 juice lime
  • Tablespoon chopped Coriander
  • 1/2 tsp tamari
  • tsp chopped chives

Salad

  • Handful rocket leaves,  half a large cucumber, julienned, a few coriander leaves
  • A dressing made from olive oil / garlic infused olive oil, splash tamari, Himalayan salt, squeeze lemon juice.
  • tsp sesame seeds

Plus 2 Tuna Steaks – mine were from Waitrose frozen food section

Method

  • First make up the dressing, by combining all the above ingredients in a small bowl.  Chill till ready to use.
  • Next make up the salad component by mixing the leaves with the cucumber and tossing with the dressing. Finish with a sprinkle of sesame seeds. 
  • Finally cook the tuna in a little coconut oil/ghee on a hot griddle pan for approx 2 mins on each side  (less if you prefer it rarer I did manage to over cook mine).  Leave the tuna to rest for a minute or so, then slice in half on the diagonal.
  • Pile the salad on a plate, with the tuna on top, and finish with a blob of the hot mayonnaise and a pretty leaf of coriander.
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