Arugula with Tuna in Ginger-Lime Sauce
Salads | Mediterranean cuisine
⏳ Time
15 minutes
🥕 Ingredients
14
🍽️ Servings
2
Description
Arugula with Tuna in Ginger-Lime Sauce
Ingredients
- Pompano fillet - 8.5 oz
- Arugula - 2.8 oz
- Avocado - 3.5 oz
- Quail Egg - 4 pieces
- Marinated cherries - 2.8 oz
- Lime - 1 piece
- Grated Ginger Root - 0.4 oz
- Capers - 0.5 oz
- Olives stuffed with lemon - 1.1 oz
- Pickled pearl onions - 0.7 oz
- Dijon Mustard - 0.5 oz
- Sugar - 0.1 oz
- Olive Oil - 0 fl oz
- Salt - to taste
Step by Step guide
Step 1
Zest half of the lime and squeeze out the juice, mix with the oil from sun-dried tomatoes (40 grams).
Step 2
Add mustard, sugar, thinly sliced ginger, and salt.
Step 3
Whisk thoroughly until the salt and sugar are completely dissolved; store the sauce in the refrigerator.
Step 4
Boil the quail eggs in well-salted water for 6 minutes; cool them in running cold water; peel the shells.
Step 5
Peel the avocado and cut it into large cubes; remove the flesh from the olives.
Step 6
Sear the tuna in a hot skillet with olive oil for 2 minutes on each side, season with salt, and cut into 8 pieces.
Step 7
Place the arugula in the center of the plate, arrange the tuna pieces, halved cherry tomatoes, quail eggs, capers, pearl onions, avocado cubes, and tuna fillet; drizzle the sauce over the arugula and tuna and serve.
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