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Pasta and butterhead salad with bluefin tuna tataki



Ingredients (2 people)

Bluefin tuna tataki salad

  • Wholewheat pasta 20 g
  • Olive oil 10 ml
  • Frisée endive 100 g
  • Red butterhead lettuce 100 g
  • Green butterhead lettuce 100 g
  • Tuna 100 g
  • Celery 100 g
  • Romaine lettuce 10 g
  • Onion 100 g
  • Cherry tomatoes 20 g

Sesame vinaigrette for tuna tataki

  • Soya sauce 100 ml
  • Soya oil 10 ml
  • Sesame oil 30 ml
  • Vinegar 10 ml
Difficulty: Medium
Preparation time: 18 min.
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Method

Bluefin tuna tataki salad

  • Place a pan of water to boil, adding salt and oil to taste. Once boiling, add the pasta and remove when it is to your liking.
  • Clean the lettuce leaves with plenty of water and drain well.
  • Cut the bluefin tuna loin into 10 cm x 6 cm chunks. Always cut the tuna against the grain.
  • Heat a frying pan and sear on all four sides on a high heat. Once cold, set aside until later.
  • Cut the onion into julienne strips and set aside.
  • Remove the stem from the frisée endive leaves and set aside.
  • Cut the tomatoes into four half-moons.
  • Finely slice the celery to keep its crunchiness.

Sesame vinaigrette

  • Stir together all the ingredients and set aside.

What you'll need

  1. Sharp knife
  2. Colander
  3. Non-stick frying pan
  4. Chopping board
  5. Blender
  6. Wok

Preparation

  1. Place the pasta and the romaine lettuce on the serving plate.
  2. Put the onion and the tomato quarters on top and set aside.

Serving

  1. Put the tuna tataki on top of the lettuce leaves.
  2. Drizzle over the sesame vinaigrette.
  3. Finish with the red and green butterhead to highlight the colours.
  4. Arrange the mango strips to add volume to the dish.

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