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Grilled tuna with citrus salad
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Knuspr-Küche
Leicht, frisch und unglaublich lecker – dieses sommerliche Gericht ist ein echter Genuss. Saftige Thunfischsteaks, in knusprigem Sesam gewendet, scharf angegrillt und herrlich rosa serviert: auf einem bunten Salat aus Rucola, frischer Minze und saftigen Zitrusfrüchten mit einem Honig-Soja-Dressing. Perfekt für warme Abende, wenn du etwas Besonderes auf den Tisch zaubern möchtest – schnell gemacht und dabei elegant genug für Gäste.
Ingredients
Preparation method
Start with the salad. Cut the peel along with the white pith off the grapefruit, orange, and lime, and cut the fruits into slices. You can cut a few of them into smaller pieces. Also remove any hard seeds or fibrous parts – leaving only the juicy fruit flesh.
Put the arugula, citrus fruits, red onion cut into half rings, and finely chopped mint into a large bowl.
Now prepare the dressing: Whisk the olive oil with the soy sauce, honey, the juice of a piece of lime, a pinch of salt, and the pressed garlic clove. Pour the dressing over the salad, toss well, and set aside.
Chef's tip
Make sure to grill the tuna over very high heat and only briefly – it should stay nicely pink and juicy on the inside. Cooking it for too long will make the meat dry and tough.
For the dressing, you can replace part of the olive oil with high-quality sesame oil – this gives the salad a subtle Asian touch.
25 min
Under an hour
