A bold pescatarian reinterpretation of Thai grilled beef salad. Seared tuna, caramelized mushrooms, a miso and sambal oelek dressing, rice vermicelli, and crisp vegetables come together in an umami-rich, spicy, fresh dish that preserves the original's lively, aromatic spirit.
Ingredients
- 600 g bluefin tuna (or albacore)
- 2 tbsp olive oil
- 1 pinch fine salt
- 1 pinch ground black pepper
- 150 g shiitake mushrooms
- 100 g rice vermicelli
- 1 piece cucumber
- 1 piece red bell pepper
- 100 g jicama (or daikon)
- 100 g bean sprouts
- 1 piece red onion
- 2 stalks scallion
- 0.5 bunches fresh cilantro
- 0.5 bunches fresh mint
- 0.5 bunches Thai basil
- 4 pieces romaine lettuce leaves
- 30 g Parmesan (shaved)
- 2 cloves garlic
- 3 pieces red bird's eye chili
- 1 tbsp sambal oelek
- 2 tbsp soy sauce (or tamari)
- 1 tbsp white miso
- 3 pieces lime
- 1 tbsp palm sugar
Method
- Take the tuna out of the refrigerator 20 minutes beforehand, pat it thoroughly dry, then rub it with 1 tbsp olive oil, salt, and pepper. Let it come to room temperature.
- Wipe the shiitake mushrooms clean and slice them. Sauté them in a skillet with 1 tbsp olive oil over medium-high heat until golden and slightly crisp. Set aside.
- Prepare the rice vermicelli: soak them in boiling water for 3-4 minutes, drain, rinse under cold water, drain well, and set aside.
- Cut the raw vegetables: cucumber into half-moons, bell pepper into thin strips, jicama into matchsticks, red onion into thin rings, and scallion into rounds. Pick the leaves from the cilantro, mint, and Thai basil. Keep everything chilled.
- Prepare the dressing: pound the garlic and bird's eye chilies in a mortar into a coarse paste. Add the lime juice, soy sauce, miso, sambal oelek, and palm sugar. Stir until dissolved. Taste: the dressing should be bright, salty, sour, spicy, and slightly sweet.
- Heat a grill pan or cast-iron skillet over very high heat until lightly smoking. Sear the tuna without moving it for 2 minutes per side for a pink center. Transfer to a plate and rest for 3 minutes.
- Slice the tuna into thin strips against the grain. Collect the juices and stir them into the dressing.
- In a large salad bowl, toss the rice vermicelli, vegetables (cucumber, bell pepper, jicama, bean sprouts, red onion), mushrooms, half the herbs (cilantro, mint, Thai basil), and scallion. Add the dressing and toss gently.
- Add the tuna strips and toss once more without breaking them. Scatter with Parmesan shavings and the remaining fresh herbs.
- Arrange on romaine leaves set on plates or a serving platter. Serve immediately to enjoy the contrast between the warm tuna, bright dressing, and crunchy vegetables.
Nutrition
Per serving
- Energy
- 489.1 kcal
- Protein
- 53.55 g
- Carbohydrate
- 38.61 g
- Fat
- 13.51 g
- Fibre
- 7.53 g
- Calcium
- 143.53 mg
- Iron
- 3.01 mg
- Magnesium
- 155.08 mg
