in Recipes

Tuna on zucchini-date salad with cashew nuts

updated

Spread the love

Ingredients for 2 servings:

  • 2 tuna fillets, 100 g each
  • 1 m.-large zucchini
  • 50 g cashew nuts
  • 1 m.-large onion(s), red
  • 10 dates
  • 1 organic lime(s)
  • ½ tsp fish sauce
  • 1 tsp sesame oil, dark
  • n. B. Pfeffer
  • e.g. sesame

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 1 minute; Total time approx. 1 hour 16 minutes

quick from the Beefer

First, thinly slice the zucchini, then cut into sticks. Finely chop the cashews, onion, and dates. Squeeze the lime juice. Mix all ingredients except the fish. Refrigerate for 1 hour. Preheat the Beefer grill without the grill rack. Serve the salad. Place the fish directly from the refrigerator onto the grill rack. Grill the fish for about 15 seconds on each side (middle rack). Coat the fish in sesame seeds and add to the salad. A perfect summer meal.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Matjes salad à la Didi

Tuna on zucchini-date salad with cashew nuts