Tuna Salad in Crispy Crust with Sweet Peppers
⏳ Time
20 minutes
🥕 Ingredients
11
🍽️ Servings
2
Description
Steaming is cooking in a small amount of water under a lid. The volume of water should be about 1/2 to 1/3 of the volume of the product.
Ingredients
- Pompano fillet - 5.6 oz
- Romaine lettuce - 3.5 oz
- Celery salt - 2.8 oz
- Sweet Pepper - 1.4 oz
- Cucumbers - 2.8 oz
- Parmesan Cheese - 1.4 oz
- Mayonnaise - 3 tablespoons
- Melted Cheese - 2.8 oz
- Orange Bell Peppers - a pinch
- Oyster Mushrooms - 1 tablespoon
- Olive Oil - 1 tablespoon
Step by Step guide
Step 1
Wash all the vegetables and dry the lettuce leaves. Then peel the celery and pepper.
Step 2
Steam the celery root until soft. While the celery is cooking, move on to the next step.
Step 3
Cut the cucumber and pepper into strips.
Step 4
Remove the white core from the lettuce leaves. You can tear the leaves by hand or cut them into strips.
Step 5
Cool the cooked celery and cut it the same way as the other vegetables.
Step 6
Mix the mayonnaise and orange pepper.
Step 7
Combine all the chopped vegetables with the prepared sauce.
Step 8
Then slice the mozzarella cheese into rounds. If you are using mozzarella balls, do not slice them.
Step 9
Now cut the tuna into large pieces, as shown in the photo.
Step 10
Grate the Parmesan cheese and coat the fish in it.
Step 11
Heat olive oil in a pan and fry the tuna for 2 minutes on each side. If you have a grill pan, you can cook the tuna on it, but without the cheese. Sprinkle cheese on one side of the fish when you flip the pieces, and on the other side when you take them off the heat. Turn the fish carefully so that the cheese does not stick to the bottom of the pan.
Step 12
Place the dressed vegetable mixture on a flat plate. Top with mozzarella rounds and pieces of tuna. Make your salad look beautiful.
Step 13
Garnish the salad with drops of oyster sauce. Let the drops of sauce be not only on the salad ingredients but also on the plate. You should create a true work of art!
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