Grilled tuna with exotic vegetable salad

Ingredients for 4 servings:

• 4 tuna steaks
• 3 tbsp soy sauce
• ½ lime(s), the juice
• 1 tbsp vinegar (rice vinegar)
• 1 tsp oil (corn oil)
• 1 tsp ginger, pureed
• 1 clove(s) garlic
• ¼ tsp chili paste
• ½ head of lettuce (Romano lettuce)
• 200 g broccoli, in florets
• 100 g white cabbage
• 2 carrots
• 50 g soy sprouts
• 1 tbsp ginger, pureed
• 1 clove(s) garlic
• ½ tsp chili paste
• 100 ml coconut milk
• 1 tbsp coriander, freshly chopped
• 4 spring onions, cut into fine rings

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Asian-inspired barbecue with a vegetable side dish – light and healthy

Prepare the ingredients: Finely grate the garlic, juice the lime, wash the lettuce, finely slice the spring onions, and finely grate the garlic. Mix the marinade ingredients, toss the tuna steaks in it, and let the whole thing marinate in a Tupperware container or, better yet, a sealable ice pack (ideal for even marinating) in the refrigerator for 1 hour – gently kneading, turning, and moving it around occasionally to ensure the marinade is evenly distributed. Wash the lettuce, cut the broccoli florets into thick slices, finely chop the white cabbage, and cut the carrots into sticks. Finely chop the onion and finely grate the garlic with the back of a knife. Prepare the salad dressing or salad: In a wok or small saucepan, sauté the spring onions, carrots, and broccoli with the ginger, garlic, and chili paste, stirring for a few minutes. Then add the coconut milk and remove from the heat just before it boils. Stir in the coriander and let cool. Blanch the white cabbage briefly in boiling water, drain, and set aside. Bring the fish back to room temperature. Grill on a preheated grill for 3-4 minutes on each side, brushing with the remaining marinade. Mix the salad ingredients (Romano cheese, white cabbage, and stir-fried vegetables) and arrange on plates, then add the grilled tuna.