Ingredients with Measurements:
- 1 lb of fresh tuna, cut into small cubes
- 1/2 cup of soy sauce
- 1/4 cup of rice vinegar
- 1 tablespoon of sesame oil
- 1 tablespoon of honey
- 1 tablespoon of grated ginger
- 1 garlic clove, minced
- 1/4 teaspoon of red pepper flakes
- 1/2 cup of chopped scallions
- 1/2 cup of chopped cilantro
- 1/4 cup of toasted sesame seeds
- 6 cups of mixed greens
- 1 avocado, sliced
- 1 cucumber, sliced
- 1 carrot, shredded
- 1/2 cup of edamame beans
- 1/4 cup of pickled ginger
Special equipment needed:
- Mixing bowl
- Whisk
- Salad bowl
Step-by-step instructions:
1. In a mixing bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, grated ginger, minced garlic, and red pepper flakes.
2. Add the cubed tuna to the marinade and toss to coat. Let it marinate in the fridge for 30 minutes.
3. In a salad bowl, combine mixed greens, sliced avocado, sliced cucumber, shredded carrot, edamame beans, pickled ginger, chopped scallions, chopped cilantro, and toasted sesame seeds.
4. Add the marinated tuna to the salad and toss gently.
5. Serve immediately.
Time:
Preparation time: 15 minutes
Marinating time: 30 minutes
Cooking time: 0 minutes
Temperature:
Room temperature
Serving size:
4 servings
Nutritional information:
Calories: 320
Fat: 16g
Carbohydrates: 15g
Protein: 30g
Fiber: 7g
Sugar: 5g
Sodium: 1200mg
Substitutions for ingredients:
- Instead of fresh tuna, you can use canned tuna or salmon.
- Instead of mixed greens, you can use spinach or arugula.
- Instead of edamame beans, you can use chickpeas or black beans.
- Instead of pickled ginger, you can use fresh ginger.
Variations:
- Add sliced radishes for extra crunch.
- Use quinoa instead of mixed greens for a grain bowl.
- Add sliced jalapenos for extra heat.
Tips and tricks:
- Make sure to use fresh tuna for the best flavor.
- Toast sesame seeds in a dry pan over medium heat for 2-3 minutes until golden brown.
- Use a mandoline to slice the cucumber and carrot thinly.
Storage instructions:
- Store leftover salad in an airtight container in the fridge for up to 2 days.
Reheating instructions:
- This salad is best served cold and does not need to be reheated.
Presentation ideas:
- Serve the salad in a large wooden bowl for a rustic look.
- Arrange the sliced avocado and cucumber on top of the salad for a beautiful presentation.
Garnishes:
- Garnish with extra chopped cilantro and toasted sesame seeds.
Pairings:
- Serve with a side of miso soup for a complete meal.
Suggested side dishes:
- Steamed rice
- Grilled vegetables
Troubleshooting advice:
- If the marinade is too salty, add a bit more honey or rice vinegar to balance it out.
Food safety advice:
- Make sure to use fresh tuna and store it in the fridge until ready to use.
- Wash all vegetables before using them in the salad.
Food history:
- Tekka Salad is a Japanese dish that originated in Hawaii. It is a fusion of Japanese and Hawaiian cuisine.
Flavor profiles:
- This salad is savory, sweet, and tangy with a hint of spice.
Serving suggestions:
- Serve as a main dish for lunch or dinner.
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Region: Japanese