Tamarind Seared Tuna Steak with Melon Salad and Zingy Dressing

Seared tamarind-marinated tuna steaks served with a vacuum-compressed melon salad and a vibrant, spicy herb dressing.

Healthy Dinner Seafood Tuna James Martin Melon Asian-Fusion

Estimated Nutrition

Calories

348.1

kcal / serving

1392.4 kcal total

Carbs

33.8g

per serving

135.2 g total

Fat

7.1g

per serving

28.5 g total

Protein

37.2g

per serving

148.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Palm Sugar

also known as jaggery

CondimentsSauces

tbsp

Tamarind Paste

tbsp

Soy Sauce

tbsp

Fish Sauce

Fruits

0.25

piece

Watermelon

peeled and sliced

0.5

piece

Cantaloupe Melon

peeled and sliced

0.5

piece

Pomegranate

seeds removed for garnish

LegumesPulses

150

Edamame Beans

podded

Liquids

piece

Lime Juice

juice only

NutsSeeds

clove

Garlic

crushed

tbsp

Mint

finely chopped fresh leaves

tbsp

Coriander

finely chopped fresh leaves

OilsFats

tbsp

Rapeseed Oil

Seafood

500

Tuna Steak

cut into 4 pieces

Vegetables

Sugar-Snap Peas

thinly sliced

Mangetout

thinly sliced

piece

Red Chilli

finely chopped

Ginger

peeled and roughly chopped

Method

Seal the sliced melons in a vacuum bag and refrigerate overnight.

Brush the tuna with tamarind paste and marinate for one hour.

Sear the chilled melon in a hot frying pan for 2 minutes per side.

Cut melon into 3cm pieces and combine with beans, peas, and mangetout.

Griddle the oiled tuna for 8 minutes until cooked to preference.

Rest the tuna and then cut into thin slices.

Grind the dressing ingredients in a mortar until smooth.

Toss the salad in dressing and serve topped with tuna and pomegranate.