With all that sweet stuff you see passing here lately you might begin to wonder if I ever eat anything savory at all. Well yeeesssss, ofcourse! How could you even think I didn’t? As I told you I got the beautiful book Lemongrass and Ginger Cookbook: Vibrant Asian Recipesby Leemei and decided to make two recipes out of it. Well, two to start with; I am sure I will be making more then just those two!
The first one, the steamed rice cakes, I already told you about last week but I also made a delicious and healthy starter. Sort of to counter all that sweetness… I picked the tuna salad, also originating from the Philippines. The recipe takes literally less then 30 minutes to make and that is including the marinating time, so perfect for when you have little time but still want to put something good on the table.
The tuna itself was melt in your mouth tender once it was ‘cooked’ in the lemon and lime marinade. It’s not as acidic as you would expect as most of that is being soaked up by the fish. I can still remember making my first ceviche. I really thought it would be incredibly sour. You know that experience when you eat or drink something and it is so sour that you cannot stop your face from going all weird on you? That’s what I expected but it wasn’t. Fish and acidity have this funny effect on one another.
In terms of styling I struggled a little bit with this dish as I am sure you can tell. I don’t know if chopsticks are used at all in the Philippines but that’s what I used to eat it so don’t judge me too harshly if that is all wrong. I also now that the newspaper that is under the bowl is not from the right area but I preferred the newspaper above the white background I had done earlier. Plus I was not so much in a hurry but I was rather hungry so instead of spending endless amount of time in getting the styling for the dish right I just dove in and ate it… I can be like that sometimes..Enjoy!
- 500 gr skinless boneless tuna steaks
- 2 tbsp lime juice
- 2 tbsp of lemon juice
- 2 tsp granulated sugar
- 1 garlic clove, grated
- 5mm piece of root ginger, peeled and grated
- 1 green bird’s eye chili, deseeded and finely chopped
- 1 small red onion, finely chopped
- 2 spring onions, finely sliced
- 8 cherry tomatoes, quartered
- 1 small handful of coriander leaves, roughly chopped
- sea salt and freshly ground black pepper
- Place the tuna on a chopping board and cut against the grain into 5 mm thick slices. Put in a bowl, season with salt and pepper and leave to one side.
- Mx the lime juice, lemon juice, sugar and a pinch of salt in a small bowl until the sugar is dissolved. Stir in the garlic, ginger, chili and onion, then pour the sauce over the tuna slices. Toss the tuna until well coated with the dressing, cover with cling film and leave to marinate in the fridge for about 10 minutes.
- Remove the tuna from the fridge and add the spring onions and cherry tomatoes to the bowl. Return to the fridge to marinate for a further 5 minutes, then remove and leave to stand at room temperature for 10 minutes before serving. Serve with the coriander sprinkled over.