In a hurry? This recipe is perfect for you, without compromising on the joy of eating!
Enjoy the speed and simplicity of this dish, as well as the freshness of the cucumber and radish salad, which are in season from spring to fall.
With its high fibre content, low carbohydrate count, and rich protein source, this dish is ideal for weight loss efforts, blood sugar and cholesterol monitoring, or those with sensitive intestines.
Bon appétit!
Ingredients
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½ lb (200 g) tuna steak, at least 1 inch (2 cm) thick
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2.5 ml (½ tsp) sesame oil
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30 ml (2 tbsp) sesame seeds
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15 ml (1 tbsp) chia seeds
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Salt and pepper, to taste
For the salad:
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500 ml (2 cups) spring mix
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½ English cucumber, thinly sliced (or 1 field cucumber)
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125 ml (½ cup) radishes, thinly sliced
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15 ml (1 tbsp) balsamic glaze
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Salt and pepper, to taste
Preparation
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Pat the tuna steak dry with paper towels or a clean cloth.
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Brush the tuna with sesame oil using a pastry brush.
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On a plate, mix the sesame seeds, chia seeds, salt, and pepper, then coat the tuna with the mixture.
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Cook in the air fryer at 390°F (200°C) for 3 to 4 minutes, turning halfway through cooking.
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Meanwhile, in a large bowl, mix all the salad ingredients.
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Using a sharp knife, slice the tuna steak against the grain into thin slices about ¼ inch (½ cm) thick. Serve on a bed of salad.
For a complete meal, serve with grilled corn or high-fibre crackers.
Notes
The salad can be stored in an airtight container in the refrigerator for up to 5 days. The tataki should be enjoyed immediately and should not be frozen.
