Tuna with orange and ginger salad

SERVES: 4 TIME TO MAKE: Less than 45 minutes

Light and tangy, it smacks of the sea.

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BRAAI RECIPES

INGREDIENTS

Tuna

  • 30 ml PnP chopped coriander
  • 30 ml chopped lemongrass
  • 1 PnP chilli, fresh and chopped
  • 1 Grated peel and juice of orange
  • 10 ml milled pepper
  • 15 ml PnP grated fresh ginger
  • 2 PnP garlic cloves, sliced
  • 4 tuna steaks, 200 grams each

Marinade

  • 60 ml light soy sauce
  • 60 ml PnP olive oil
  • 60 ml lime juice

Salad

  • 1 PnP cucumber, peeled, deseeded and sliced
  • 3 centimetres PnP knob ginger, cut into fine matchsticks
  • 2 seedless orange, peeled and segmented
  • 1 PnP leek, very finely sliced

Dressing

  • 30 ml PnP chopped coriander
  • 30 ml peppadews, chopped
  • 1 dash white balsamic vinegar
  • 30 ml PnP olive oil
  • 30 ml lime juice
  • 1 pinch PnP sugar
  • 1 pinch PnP salt
  • 1 grated peel of lime

METHOD

  • Toss all tuna ingredients (except tuna) in a pestle and mortar and gently bash together to release flavours.
  • Place tuna in a shallow dish and pour over marinade. Marinate at room temperature for 10 minutes.
  • Toss salad ingredients together on a platter.
  • Whisk dressing ingredients together and drizzle half over salad. Season well.
  • Season tuna and place on an oiled braai grid over very hot coals.
  • Cook for 2 minutes per side until golden but not cooked through. Remove from heat and rest for 5 minutes.
  • Top salad with tuna, drizzle over remaining dressing and serve.