Tuna Fillet with Shredded Salad
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 25 min.
Ready in
Ingredients
for
4
- For the coleslaw
- ½ head white Cabbage (shredded)
- 1 small onion (very thinly sliced)
- 1 red Bell pepper (seeds removed; cut into thin strips)
- Sea salt
- 2 Tbsps honey
- 2 Tbsps hot water
- 2 Tbsps Cider vinegar
- freshly ground peppers
- 3 Tbsps extra virgin olive oil
- 2 tsps Celery seed
- 1 Tbsp snipped Chives
- For the tuna
- 2 Tbsps olive oil
- 1 Tbsp Lime juice
- 1 clove garlic cloves (chopped)
- 4 Tuna steak
Preparation steps
1.
For the coleslaw: put the vegetables in a colander and sprinkle lightly with salt. Leave to stand for 1 hour.
2.
Drain off the juice, pressing the vegetables to extract as much juice as possible. Discard the juice and put the vegetables in a bowl.
3.
Whisk together the honey, hot water, and vinegar and season to taste with sea salt and pepper. Pour over the vegetables. Toss together and sprinkle over the celery seeds and chives.
4.
For the tuna: heat the grill
5.
Mix together the oil, lime juice and garlic. Brush the tuna with the lime oil.
6.
Grill for about 3 minutes each side or according to taste until cooked to your liking. Serve with the coleslaw.
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