Salad with carrot ribbons and tuna

Name: salad with carrot ribbons and tuna
Cook time: 25 min
Total time: 25 min
Yield: 1
Ingredients: 1 winter carrot (approx. 250 g), peeled; 100 g snow peas; 2 tablespoons olive oil; 1 teaspoon Red wine vinegar; 2 teaspoons mustard seed; teaspoon ground pepper mix; 1 tuna steak (150 g), at room temperature; bag arugula lettuce, a 75 g

A tasty recipe. The starter contains the following ingredients: fish, winter carrot ((about 250 g), peeled), snow peas, olive oil, red wine vinegar, mustard seed, ground pepper mix, tuna steak ((150 g), at room temperature), arugula (lettuce and a 75 g).

Ingredients

Directions

Scrape the winter carrot into thin slices lengthwise.
Boil or steam the snow peas with carrot ribbons in 3-5 minutes al dente, put them in a colander and rinse them with cold water.
Beat a dressing of 4 tablespoons of oil, the vinegar and 1 teaspoon mustard seed.
Season with salt and pepper mix.
Heat the rest of the oil in a frying pan.
Fry the tuna on high heat in 3-4 minutes from the outside brown and rosé on the inside (turn halfway).
Let the tuna rest, cut it into slices and season with salt and pepper.
Spoon the arugula, carrots and snow peas with the dressing.
Divide the salad over two plates and spread the tuna over it.
Sprinkle with the rest of the mustard seeds..