Rice Krispiesandtrade; Tuna With Cucumber Salad And Hoisin-Lime Sauce
Serves: 6
Keyon Hand
1 January 1970
Based on User reviews:
60
Spice
47
Sweetness
44
Sourness
42
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
1 tbsp
Ground Ginger1 tbsp
Vegetable Oil110 g
Rice Noodle3 tbsps
Cilantro (chopped fresh)1 tbsp
Soy Sauce2 tbsps
Rice Wine Vinegar1 cup
Hoisin SauceDirections:
1
For the tuna: Heat a cast iron pan over medium-high heat for 8 minutes
2
In a bowl, combine the crushed KELLOGG's RICE KRISPIES, ground ginger, salt, and pepper, to taste
3
Coat the outside of the tuna steaks with the cereal mixture
4
Put the vegetable oil in the hot pan and swirl to coat, and then sear the tuna on all sides, until the coating just turns brown in color, about 2 minutes per side
5
This should cook the tuna perfectly with the inside remaining rare
6
Remove the pan from the heat
7
For the cucumber salad: Cut the ends off the cucumber, and then cut it into thirds
8
On a mandolin slicer with fine teeth in the blade, and using the hand guard, grate the cucumber pieces in a long motion
9
This will make cool cucumber noodle looking strands
10
Repeat with the remaining cucumber pieces
11
Put the rice noodles into a bowl and pour the boiling water over them until covered
12
Let noodles soak until soft and a little chewy
13
Drain and rinse in cold water
14
Cut the rice noodles down to about the same length as the cucumber and put them together in a bowl
15
Add the lime juice, cilantro, soy sauce, some pepper; and hoisin
16
Toss to combine
17
For the sauce: Whisk together the hoisin sauce, lime juice, rice wine vinegar, soy sauce, and honey, to taste
18
Season the sauce with salt, and pepper, to taste
19
On each plate, place a swirled pile of the cucumber salad
20
Slice the tuna on a slight angle and lay over the salad
21
Spoon some of the hoisin-lime sauce over the top and dig in