| | Wok Charred Tuna & Cucumber Salad
WOK CHARRED TUNA
3 tablespoons of olive oil
1/4 cup of soy sauce
2 Cloves garlic; smashed
1 tablespoon of ginger; coarsely chopped
4 Tuna steaks; cut into 1 inch cubes
Salt and freshly ground
3 tablespoons of peanut oil
CUCUMBER SALAD
2 English cucumbers; peeled and sliced
1/2 cup of Rice wine vinegar
1 teaspoon of sesame oil
1 tablespoon of Olive oil
Salt and freshly ground pepper
How to Prepare Tuna: Mix together the olive oil, soy, garlic and ginger in a shallow baking dish. Add the tuna and marinate, cover and place in the refrigerator for 30 minutes. Heat a wok until smoking. Season the tuna all over with salt and pepper.
Add the peanut oil to the smoking hot wok and stir fry the tuna for 2-3 minutes for rare or until done to your liking.
How to Prepare Cucumber Salad: Place all ingredients in a medium bowl, stir to combine. Let marinate at room temperature for at least 1 hour before serving. Season with salt and pepper to taste just before serving. Yields: 4 Servings
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