Roman Salad à la Asia
Light yet satisfying: a typical American salad with an Asian flair.
Ingredients
- 1 Garlic clove
- 1 Lime
- 200 g silken tofu
- 2 tsp wasabi paste
- 1 tsp Sesame oil
- Salt
- Pepper
- 200 ml oil (for frying)
- 50 g rice vermicelli noodles
- 1 tbsp black sesame seeds
- 2 Romaine Lettuce Hearts
- 280 g tuna steak (2 tuna steaks)
Instructions
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1.
Peel the garlic and roughly cube it. Cut the lime in half and squeeze out the juice. In a tall container or mixing bowl combine the silken tofu, garlic, 2 tbsp lime juice, wasabi paste, and sesame oil. Blend everything with an immersion blender, seasoning with salt and pepper.
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2.
Heat the oil to about 180 °C in a deep pot or fryer until just one teaspoon remains. To test the temperature, hold a wooden spoon handle into the hot oil; if small bubbles form, it’s ready. Separate the rice noodles and fry them portion by portion until they’re pale and crispy, then lift them with a slotted spoon and drain on paper towels, seasoning with salt.
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3.
Lightly toast the sesame seeds in a dry pan without fat, remove and let cool.
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4.
Wash and dry the romaine hearts, then cut or tear into bite‑sized pieces.
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5.
Rinse the tuna steaks, pat dry, and season with salt and pepper. Lightly coat a grill pan with the remaining oil and heat it. Cook each side of the tuna for 1–2 minutes.
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6.
Toss the salad with the dressing and spread on plates. Slice the fish into rounds and arrange on top. Place the crispy rice noodles over everything and sprinkle with sesame seeds before serving.
