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Here is a sweet and savory dish that you can make in just a few minutes. The slices of melon and tuna are grilled on the plancha and served with a mayonnaise sauce with ginger and lime.
- 1 melon
- 600 g tuna steak
- 1 C. mustard
- 1 egg
- 1 clove of garlic
- 20 cl of oil
- 2 limes
- 1 C. fresh grated ginger
Cut the tuna into rectangles and prick them on wooden sticks.
Squeeze a lemon into a deep dish, mix with the chopped garlic clove and put the tuna in the fridge for 30 minutes.
Pour the mustard and egg yolk into a bowl and mix well.
Start whipping by adding some oil to the drip. When the mayonnaise begins to thicken, pour the rest of the oil into a net while continuing to whip.
Season with salt and pepper, add the lemon juice and beat again to mix well. Place in the cold before serving.
Cut your melon in half, remove the seeds then detail it in strips with the skin.
Put your grill or plancha to heat and cook melon for 30 seconds on each side and the tuna drained for 2 minutes on each side.
Serve immediately with the ginger and lime mayonnaise.