Curry Leaf-crusted Tuna Recipe
Cucumber and seaweed salad, ponzu, chili garlic crunch, Korean chili flake
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Ingredients
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Tuna Preparation
Cucumber and Seaweed Salad
Ponzu Sauce
Chili Garlic Crunch
Korean Chili Flake Garnish
Method
Tuna Preparation
- 1
Prepare the Tuna
Season the tuna steaks with salt and black pepper. Finely chop the fresh curry leaves and coat the tuna steaks evenly with the chopped leaves.
- 2
Cucumber and Seaweed Salad
- 3
Prepare the Salad
Slice the cucumber thinly and soak the dried seaweed in water for about 10 minutes until rehydrated. Drain and chop the seaweed.
- 4
Mix the Dressing
In a bowl, whisk together rice vinegar, sesame oil, sugar, and salt until sugar is dissolved.
- 5
Combine Ingredients
In a serving bowl, combine sliced cucumber, chopped seaweed, and sesame seeds. Pour the dressing over the salad and toss gently.
Ponzu Sauce
- 6
Make the Ponzu Sauce
In a small bowl, combine soy sauce, yuzu juice, mirin, and rice vinegar. Stir well to mix.
Chili Garlic Crunch
- 7
Prepare the Crunch
Mince the garlic cloves. In a saucepan, combine minced garlic, red chili flakes, olive oil, and salt. Heat over low heat until garlic is golden and fragrant, about 5 minutes. Remove from heat.
Assembly
- 8
Plate the Dish
To serve, place a tuna steak on each plate. Add a generous serving of cucumber and seaweed salad on the side. Drizzle with ponzu sauce and top with chili garlic crunch and Korean chili flakes.
