Oriental studies

Tuna steak in spices with arugula salad

Passing the gallery

Text: Julia Sakharova

A photo: - © Asia Hall

Project author: Andrey Tsygankov

Magazine: Decor N7 (162) 2011

Tuna steak in spices and with arugula salad is beautiful as a light hot appetizer and as a main course. Roman Khalezoff, CEO of Asia Hall Restaurant, recommends

Roman Khalezoff: “The recipe for this dish is simple and original. And the main thing in it is Asian pesto sauce and a special combination of spices. First, cook Asian pesto separately: grind cedar nuts with finely chopped basil leaves and cilantro in a mortar and slowly add a mixture of olive and sesame oil, and at the end add soy sauce and beat everything together until smooth. Should get a dressing with a consistency of liquid sour cream. Blanch green beans until half cooked and cool. Add the arugula and finely chopped tofu, season with the sauce and mix gently. Peel the half of the avocado, slice and fan on a plate, and the salad on top. Smear the tuna fillet with olive oil, sprinkle with spices, fry in butter on each side for one minute. Cut the fish into thin slices and fan it along the side of the salad. I advise you to submit to this dish dry white wine or premium sake. Enjoy your meal!

For steak with salad:
  • Blue Fin tuna fillet - 130 g 
  • Spices: mustard seeds, dried thyme, ground black pepper, paprika, chili
  • Haricot bean - 20 g 
  • Rukkola - 30 g
  • Avocado - 120 g 
  • Tofu cheese - 20 g 
  • Butter - 10 g
  • For Asian pesto:
  • Olive oil - 30 g 
  • Sesame oil - 30 g 
  • Fresh basil
  • Garlic clove
  • Cilantro - 2 sprigs
  • Soy sauce - 1 tbsp. spoon
  • We thank restaurant Asia Hall for the help in preparation of material

    LEAVE ANSWER