Tuna and Salmon Skewers with Thai Salad
Category: Appetizers
Serves: 4
Ingredients
For the Thai Salad:
| Ingredient | Quantity |
|---|---|
| Salmon fillet | 130g |
| Soy sauce | 30g |
| Tabasco® | 1g |
| Lime juice | 5g |
| Honey | 10g |
| Tuna | 130g |
| Sesame oil | 10g |
| Soy sauce | 30g |
| Ginger | 3g |
| Lemongrass | 1g |
| Sesame seeds | 5g |
| Black sesame seeds | 5g |
| Poppy seeds | 5g |
| Lamb’s lettuce (songino) | 100g |
| Carrots | 80g |
| Fresh chili | 30g |
| Cucumber | 80g |
| Mango | 100g |
| Sesame oil | 20g |
| Cashews | 20g |
| Salt | to taste |
For the Tuna and Salmon Skewers:
| Ingredient | Quantity |
|---|---|
| Tuna (fillet) | 130g |
| Salmon (fillet) | 130g |
| Sesame oil | 30g |
| Soy sauce | 60g |
| Lime juice | 5g |
| Honey | 10g |
| Tabasco® | 1g |
| Sesame seeds (white & black) | 5g |
| Poppy seeds | 5g |
Instructions
Preparing the Thai Salad:
-
Prepare the Vegetables and Fruits:
- Peel the carrots and, using a vegetable peeler, slice them into thin strips lengthwise.
- Peel the cucumber and slice it thinly into rounds, leaving the skin on for a crunchy texture.
- Peel the mango and cut it into thick slices.
- Roughly chop the cashews for garnish.
-
-
Assemble the Salad:
- In a large serving dish, arrange the washed and dried lamb’s lettuce (songino) at the base.
- Add the thin carrot strips, cucumber slices, and mango pieces on top of the lettuce.
- When ready to serve, drizzle the salad with sesame oil for a delicate, nutty flavor.
Preparing the Tuna and Salmon Skewers:
-
Marinate the Tuna:
- Remove any bones from the tuna fillet and cut it into small 1 cm cubes.
- In a bowl, combine sesame oil, soy sauce, and honey. Add the lime juice and a dash of Tabasco for a slight kick.
- Pour this marinade over the tuna cubes, ensuring each piece is coated well. Cover the bowl with plastic wrap and refrigerate to marinate for 30 minutes.
-
Prepare the Salmon:
- Cut the salmon fillet into cubes of similar size to the tuna.
- Gently marinate the salmon in soy sauce and a touch of sesame oil for a few minutes before threading onto skewers.
-
Assemble the Skewers:
- Carefully thread 4 pieces of tuna onto each skewer, alternating with cubes of salmon if desired.
- For a crunchy finish, roll the tuna skewers in a mixture of sesame seeds (white and black) and poppy seeds to coat them. Ensure the salmon skewers are also coated with poppy seeds.
-
Grill the Skewers:
- Preheat the grill until it reaches a high temperature.
- Grill the tuna and salmon skewers for just a few seconds on each side, as the fish cooks quickly and you want to retain a juicy interior.
-
Serving:
- Serve the hot or warm skewers alongside the fresh Thai salad for a delightful contrast of flavors and textures.
Enjoy these light and flavorful Tuna and Salmon Skewers with Thai Salad as a perfect appetizer to impress your guests with their vibrant and aromatic taste!
