Pan seared tuna steaks with cucumber, ginger and garlic

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Pan seared tuna steaks with cucumber, ginger and garlic
Pan seared tuna steaks with cucumber, ginger and garlic
Served with chilled rice timbales spring onions
Servings:Serves 2 to 4 - use the same ingredient quantities, just increase the amount of fish
Calories per serving:503
Ready in:1 hour 10 minutes plus
Prep. time:1 hour plus
Cook time:10 minutes
Difficulty:Average difficulty
Recipe author:Chef
First published:21st January 2013
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If you grow your own cucumbers you'll know that you tend to get a glut of them when they are in season and are probably always seeking new cucumber recipe ideas, this one is a unique and exotic way of using up another cucumber.


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Ingredients

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Method

  1. Using a pestle and mortar, food processor or mini-chopper, grind the sugar, garlic, ginger and chillies to a pulp.
  2. Mix in the fish sauce, water and lime juice.
  3. Add the mixture to the fish and marinade for an hour or so.
  4. Cut the cucumber into quarters lengthwise and run a knife down each quadrant to remove the seeds
  5. Using a speed-peeler or mandoline cut the cucumber into long thin strips.
  6. Remove the fish from the marinade and add the cucumber strips to the dressing and marinade for no more than 10 minutes or they start to loose their crunch.
  7. Rub the sesame oil on the grill pan and pan sear the tuna steaks for a few minutes on each side.
  8. Remove from the heat and rest, covered for 5 minutes.

Serving suggestions

Garnish with the cucumber strips, pour over the dressing and serve with cold rice moulds (timbales) and a few chopped spring onions. Eating the long lengths of cucumber was quite fun, rolling up on a fork like spaghetti.

Variations

I always use my homemade lazy ginger instead of fresh ginger as it keeps so much better and tastes as good. Instead of the water, I used the lovely gingery vinegar from my lazy ginger.

Chef's notes

A fabulous recipe this, the only change I would make would be to slice the cucumber a little thicker using a mandoline instead of a speed peeler.

Peeling ginger

There is no need to peel ginger. As a result of attending a Thai cookery demo, we have learnt that peeling ginger is unnecessary unless for aesthetic purposes as the skin is high in fibre and full of flavour. However, do remove any bits that have become tough or woody.

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