Spicy tuna sashimi

Votes: 1

Time: 15 min.
Complexity: easily
Servings: 2

Nutritional value per serving:

Calories 414, total fat 29 G., saturated fats 2 G., proteins 20 G., carbohydrates 21 G., fiber 4 G., cholesterol 28 mg, sodium 919 mg, sugar 13 G.

Jalapeño, orange, grapefruit, lemon, and fresh mint infuse this tuna sashimi with a whole range of flavors. The icing on the cake is the dry rice noodles. A single broken stick is enough to add a touch of crunch to this succulent appetizer.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 yellowfin tuna steak (approximately 110-170 g)
1 small orange, cut in half (thinly slice one half, squeeze the juice from the other half)
Half a small grapefruit
2 tablespoons soy sauce
1 tbsp. freshly squeezed lemon juice
1 sprig of fresh mint, finely chopped
2 jalapeños, seeded and finely diced
4 tbsp. l. rapeseed oil (canola)
Half of the dry rice noodles, broken into several pieces

Ingredient Substitution Suggestions

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Recipes with similar ingredients: tuna, Oranges, grapefruit, jalapeno pepper, lemon juice, soy sauce, mint, rice noodles

Cooking the dish according to the recipe:

Thinly slice the tuna steak. Arrange the tuna in thin layers on a plate. Peel half an orange, then slice and quarter it. Peel half a grapefruit, then slice and quarter it. Arrange the orange and grapefruit quarters on top of the tuna.
Squeeze the juice from the remaining orange half into a small bowl and mix with the soy sauce and lemon juice. Pour the sauce over the tuna and citrus. Sprinkle the tuna with chopped mint and diced jalapeño.