John Myers
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Marinated Tuna with Avocado and Lettuce
The perfect marinated tuna with avocado and lettuce recipe with a picture and simple step-by-step instructions.
Avocado cream
- 2 Pc. Avocado
- 5 tbsp Olive oil
- 1 Pc. Organic lime
- Chilli powder
salad
- 1 Pc. Lettuce
- 60 ml Olive oil
- 60 ml Grapeseed oil
- 2 Pc. Organic limes
marinated tuna
- 5 tsp Soy sauce light
- 5 tsp Sesame oil
- 3 tsp Water
- 5 tsp Rice vinegar
- 1 tsp Chopped ginger
- 1 tsp Finely chopped coriander
- 1 tsp Tomato ketchup
- 500 g Tuna fillet
Green asparagus
- 1 Bd Asparagus green
- 1 tbsp Butter
- 1 tbsp Lemon juice
- Cherry tomatoes
- Salt
- Pepper
Avocado cream
- Finely puree the avocados, 5 tbsp olive oil and the zest of an organic lime with a hand blender. Season to taste with about 3 tablespoons of lime juice, salt, pepper and chilli.
salad
- Mix 60 ml olive oil with 60 ml grape oil and about 100 ml lime juice with a hand blender to form a creamy marinade. Season to taste with salt and pepper. Marinate the washed and torn lettuce just before serving. He may soak in the marinade for a short time.
marinated tuna
- Mix the specified amount of light soy sauce, sesame oil, water, rice vinegar and ketchup. Add the finely chopped coriander and ginger.
- Cut the tuna into small pieces, marinate and let rest in the refrigerator for at least two hours.
asparagus
- Fry the cleaned (and dried) green asparagus in 1 tablespoon of butter and 1 tablespoon of olive oil over low heat. Add 2 tablespoons of lemon juice and roughly salt the asparagus just before the end of the cooking time. The asparagus should still be firm to the bite.
Serving
- Arrange the tuna on the salad bouquet together with the asparagus and avocado cream. Garnish the plate with halved cherry tomatoes.
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