Half-cooked tuna with sesame on a salad of quinoa, cucumber and arugula with soy sauce
The sun is making a comeback and to celebrate, why not concoct a fresh, refined, and light dish to enjoy around a table in good company to the sound of cicadas (they’re coming soon!)?
In this season, the plate and the table want to be colorful, and the ingredients light but tasty! Prefer to buy the tuna from the fishmonger, at the top of its freshness!
The half-cooked tuna with sesame (barely seared!) On a salad of quinoa, cucumber and arugula with soy sauce is offered by Mathilde Besly.
Agree ? A Rasteau Rouge from Maison Gabriel Meffre cuvée Domaine du Grand Destré 2019.
This summer dish goes perfectly with this Rasteau. From its intense garnet color with purple reflections, woody aromas and fresh fruit emerge. The palate is supple, and reveals notes of spices and red fruits, with a beautiful structure, which goes well with the crunchiness of sesame and arugula. All with a certain freshness. The summer season is off to a good start!
We wish you a nice tasting!
Ingredients for 2 people :
- Two tuna steaks
- 4 tablespoons of sesame seeds
- 120g of quinoa
- 1/2 cucumber
- 1/2 red onion
- 2 handfuls of arugula
- A drizzle of cooking oil (sunflower type)
- Salt and pepper
For the sauce :
- 3 tablespoons of soy sauce
- 2 tablespoons of toasted sesame oil
- 1 tablespoon of olive oil
- 1 tablespoon of lemon juice
In a pot of boiling water, cook the quinoa for 12 minutes, then leave it in the water.
saucepan off the heat 10min. At the end of this time, drain the quinoa.
During this time, wash and peel the half cucumber and cut it into slices. reserve.
Do the same with the red onion, cutting it into rings.
Prepare the sauce by mixing all the ingredients in a small pot.
In a deep plate, pour the sesame seeds and place your tuna steaks inside.
Do the same on each side of your tuna to coat it well with the sesame seeds.
In a very hot pan, pour a drizzle of cooking oil then brown your tuna steaks
3 minutes on each side.
In a salad bowl, combine the quinoa, arugula, cucumber and red onion. Salt and
Arrange the salad in two deep plates and place the sliced tuna steaks on the
salad. Finish by pouring a little sauce on each plate.
Also find all our summer recipes :
Mathilde Besly is a food stylist and photographer, passionate about the world of food, also author of a blog www.besly.fr, she likes to share and exchange her culinary discoveries.
“I like my cooking healthy, seasonal, organic and easy to cook with a big penchant for vegetables!”
Proof ! His Instagram account is a pleasure for the eyes and the taste buds, we invite you to discover it : Insta @mathilde_besly