Tuna Salad with Peanut Crust

Kikkoman
Kikkoman
Enjoy this fresh tuna salad marinated with Kikkoman® Teriyaki Sauce; its oriental flavor will delight you, and it’s perfect to accompany with rice and to be part of your favorite dishes. This salad recipe works well as lunch or dinner.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
2
Servings
  • 300 grams tuna loin
  • 1 clove garlic, finely chopped, for the marinade 1 clove garlic, finely chopped, for the marinade
  • 1 tablespoon ginger, finely chopped, for the marinade 1 tablespoon ginger, finely chopped, for the marinade
  • 1/4 cups orange juice, seedless, for the marinade 1/4 cups orange juice, seedless, for the marinade
  • 1/2 cups Teriyaki Kikkoman® Sauce
  • 1 tablespoon rice vinegar, for the marinade
  • 1 serrano chile, finely chopped, for the marinade 1 serrano chile, finely chopped, for the marinade
  • 1 tablespoon chives, finely chopped, for the marinade
  • 1/4 cups honey, to cover the loin 1/4 cups honey, to cover the loin
  • 1 1/2 cups peanuts, chopped, to cover the loin
  • cooking spray, for baking
  • 2 cups lettuce, mixed and in medium pieces 2 cups lettuce, mixed and in medium pieces
  • 1 cup carrot, grated 1 cup carrot, grated
  • 1 tablespoon Teriyaki Kikkoman® Sauce
  • 1 tablespoon rice vinegar
  • 1 cup cucumber, with skin, in medium strips 1 cup cucumber, with skin, in medium strips
  • 1/2 avocados, sliced
  • 1/2 cups tortillas, in strips and fried
  • 1 tablespoon candied sesame seeds, for decoration
  • 1 tablespoon black sesame seeds, for decoration
  • limes, for accompaniment
Preparation
35 mins
8 mins
Low
  • For the marinade. In a deep container, place the tuna loin along with the garlic, ginger, orange juice, Kikkoman® Teriyaki Sauce, rice vinegar, serrano chili, and scallions, mix and let marinate in the refrigerator for 20 minutes.
  • Preheat the oven to 180 °C.
  • Remove the tuna loin from the marinade. Using a brush, cover the loin with honey and coat with peanuts, pressing with your hands for better adhesion. Place the tuna loin on a baking sheet lined with parchment paper, bake for 10 minutes at 180 °C. Remove from the oven and cut into half-centimeter thick slices. Set aside.
  • For the salad. In a bowl, mix the salad mix with the carrot, Kikkoman® Teriyaki Sauce, and rice vinegar until combined. Place a portion of the mixture in an individual bowl, add the slices of tuna loin in the center, place the cucumber, avocado slices, and the fried corn tortilla around. Decorate with candied sesame, black sesame, and lime to taste.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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