Smoked Tuna with Green Salad and Roasted Potatoes
I marinated the tuna for just 1 hour in teriyaki. Then lightly smoked it for just about 4 minutes, then quickly grilled it in a grillpan for 40 seconds per side.
The smoking didn't only give it a beautiful smoke-flavour, it also warms the tuna a bit, without really cooking it. So it's warm, but still raw and succulent in the middle.
Simple green salad from a package. Some sundried tomatoes, a little bit of grated parmesan and some pinenuts. Vinaigrette of
2 T olive oil
1.5 T lemonjuice
½ T honey
¼ mustard
pepper & salt
(ccc-12-10-2010)