Ingredients:
For tuna
- 1 piece tuna, about 1/2 lb (250 g);
- 1 sheet Japanese tossed seaweed;
- 1 tablespoon vegetable oil;
- 1 cup watercress.
-
For ginger lime sauce
- 1 tablespoon finely grated ginger;
- 1/2 cup (120 ml) lime juice;
- 1/4 cup (60 ml) Japanese vinegar;
- 1/2 tablespoon honey, adjust for taste.
Recipe:
Serving for 2
For tuna
- Clean tuna, pat dry and wrap with paper towel;
- Put back to refrigerator until ready to cook;
- Wrap tuna with Japanese tossed seaweed, seal joint with water;
- Add vegetable oil to a sauté pan over medium high heat;
- Place tuna in, roll around and sear all sides;
- Take out tuna, rest for 5 minutes before cutting into 3/4” (2 cm) slices;
- Place on a bed of watercress;
- Top with sauce, serve.
For ginger lime sauce
- Place grated ginger on the bottom of a bowl;
- Mix in lime juice and Japanese vinegar;
- Add honey, adjust for taste.