Arugula with Tuna in Ginger-Lime Sauce
Salads • Mediterranean
Description
Arugula with Tuna in Ginger-Lime Sauce
Ingredients
- Pompano fillet 10 oz
- Arugula 5 oz
- Avocado 5 oz
- Quail Egg 4 pieces
- Marinated cherries 5 oz
- Lime 1 piece
- Grated Ginger Root 0 oz
- Capers 0 oz
- Olives stuffed with lemon 0 oz
- Pickled pearl onions 0 oz
- Dijon Mustard 0 oz
- Sugar 0 oz
- Olive Oil 0 fl oz
- Salt to taste
Step-by-Step Guide
Step 1
Zest half of the lime and squeeze out the juice, mix with the oil from sun-dried tomatoes (40 grams).
Step 2
Add mustard, sugar, thinly sliced ginger, and salt.
Step 3
Whisk thoroughly until the salt and sugar are completely dissolved; store the sauce in the refrigerator.
Step 4
Boil the quail eggs in well-salted water for 6 minutes; cool them in running cold water; peel the shells.
Step 5
Peel the avocado and cut it into large cubes; remove the flesh from the olives.
Step 6
Sear the tuna in a hot skillet with olive oil for 2 minutes on each side, season with salt, and cut into 8 pieces.
Step 7
Place the arugula in the center of the plate, arrange the tuna pieces, halved cherry tomatoes, quail eggs, capers, pearl onions, avocado cubes, and tuna fillet; drizzle the sauce over the arugula and tuna and serve.
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