Coriander Seared Tuna on Pickled Bean Sprouts

Seared coriander-crusted tuna served over pickled bean sprouts and a vibrant herb salad with turmeric oil and balsamic reduction.

Healthy Seafood Low Carb Tuna Asian Fusion

Estimated Nutrition

Calories

461.3

kcal / serving

1845.2 kcal total

Carbs

18.6g

per serving

74.5 g total

Fat

30.6g

per serving

122.4 g total

Protein

27.7g

per serving

110.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Brown Sugar

CondimentsSauces

Rice Wine Vinegar

100

Balsamic Vinegar

for reduction

NutsSeeds

crushed

seeds

to taste

to taste

ripped

ripped

fresh garnish

fresh or powder

OilsFats

100

Olive Oil

for turmeric oil

Other

Deep-Fried Garlic And Chilli

Seafood

400

Tuna

fresh

Vegetables

180

thinly sliced

thinly sliced

large red chillies julienne

Method

Roll the tuna in crushed coriander seeds and Szechuan pepper.

Wrap the tuna in cling film and refrigerate for one hour to set the crust.

Sear the tuna on all sides until pink in the middle and keep at room temperature.

Slice the seared tuna into four equal pieces.

Heat rice wine vinegar and sugar, then pour over bean sprouts and allow to cool.

Heat olive oil with turmeric and allow to cool.

Simmer balsamic vinegar for five minutes until the volume is reduced by half.

Mix bean sprouts with basil, mint, shallots, spring onions, and fried chilli-garlic.

Plate the salad, top with tuna, and garnish with coriander, turmeric oil, and balsamic reduction.