{LCHF Recipe} Quick 'n Deluxe Blackened Tuna Salad with Habanero Lime Dressing
t hunfisch. The graublasse, shredded stuff from the tin, which then usually on a pizza under some cheese or on a hill iceberg salad with half an egg career may make ... That's what we say goodbye today very quickly. And very delicious (I know you would not have expected anything else :-) Tuna has earned so much more!
Fresh tuna in one piece - e.g. as steak - is incredibly good and finished in lightning fast. Spicy and sizeable on the inside, it convinces even the largest sushi skeptics. The taste and consistency are firm, hearty and not at all sea. You almost think you have a piece of meat on your plate.
To make the whole thing even more exciting, today he gets a spice on the outside with spices that roast during the short, spicy roast and develop wonderful aromas. In America, this is also called Blackended Seasoning - black-making spice blend. For longer steaks or poultry, the spice mixture really dark and almost black, in our "Quick Tuna" it is not quite so dark. But still really tasty. There is also a spicy-piquant dressing, which can be prepared in the zero-commanix in the mixer or with the blender. With some salad and a half (there it is again!) Waxy egg is our Tuna to a Quick Deluxe food. Because you deserve it.
One more word about tuna: You know that the problem of overfishing is very important. In particular, the large Japanese and international demand for tuna for sushi has caused the stocks of certain species of tuna in the world's oceans to contract dangerously. But that's not all: unintended bycatch also threatens to threaten species such as dolphins, sharks and large seabirds. However, tuna products of the species Skipjack (Real Bonito) from the western and central Pacific can still be eaten without a guilty conscience. In particular, if he was caught with the fishing rod (English: Pole & Line/rod and leash). The same is true of Northern Pacific tuna.
I admit: this is not enough for a quick after-sale at the discount store and also costs (at least) as much as a premium steak. But the result is absolutely impressive. So if you come across a tuna fish at a well-stocked fish counter or on the market on a weekend shopping, take it with you. And make something out of it. For example, a Quick 'n Deluxe Blackened Tuna Salad with Habanero Lime Dressing.
Here comes the LCHF recipe for the Quick 'n Deluxe Blackened Tuna salad with habanero lime dressing:
1 tuna steak (about 200g), room temperature
some frying oil or lard
For dressing:
4 tablespoons mayonnaise
1 tablespoon white balsamic vinegar
2 tablespoons lime juice 3 tablespoons olive oil
1 piece of habanero chili pepper (or other variety)
2 cloves garlic, roughly chopped
1 tsp mustard of salt & pepper
2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper
1/2 teaspoon ground Cumin
1/2 teaspoon dried orergano
1/2 teaspoon dried thyme
1 teaspoon salt
For the salad:
1 romaine lettuce
100 g princess beans
8 cherry tomatoes, halved
5 cm cucumber in slices
1 organic egg
2-3 sprigs of basil
possiblySet it cold.
For the salad, cut off the princess beans only at the end of the stalk (leave the thin, curved end) and blanch in boiling salted water for approx. 6-7 minutes. Then froth in cold water (or better water with ice cubes) and drain.
In parallel, boil the egg in water until soft. Then quench and peel.
For the rub, mix all the ingredients in a small bowl.
Rub the tuna steak generously from both sides with the rub. In a pan, heat a little oil or lard on a high level and fry the tuna steak from both sides for 1 minute. Remove from pan and let rest briefly.
Separate the romaine lettuce and place on plates with princess beans, cucumber, tomatoes and basil. Carefully bisect the egg and add it. Slice the tuna steak and serve next to the salad. Drizzle with a little dressing and season with olive oil, salt and pepper. The rest of the dressing should be enough.
Tip: Keep the remaining Rub in a small glass, airtight, and use for grilling or frying steaks, poultry and fish. Grandios!
