MADAMAGAZINE Your Magazine about Madagascar
This fresh salad with tuna goes wonderfully with a warm beach day in Madagascar. The recipe comes from the east coast of the island. Tuna is regularly caught fresh by hand there, large trawlers and huge nets are a rarity. The bluefin tuna tastes best. It grows up to 4.5 meters long during its lifetime and can weigh up to 650 kg. On the coast of the Indian Ocean, of course, you usually get much smaller specimens. Grilled, it comes straight to the table and makes a great addition to this delicious salad. The Malagasy name for this dish is Salady amin'ny lamatra sy mais.
First, make the marinade for the tuna steaks: Chop about 1 cm of ginger and one clove of garlic very finely or get through a press. Add three tablespoons of oil, stir in a teaspoon each of salt and pepper. Rub the two tuna steaks with the marinade and let them marinate in the refrigerator for two or three hours. Then sear with a little oil in a pan for two minutes on each side. Leave to cool.
Cut out the soft inside from the tomatoes and cucumber. Cut tomatoes and cucumber into small cubes.
Peel carrots and put in boiling water with beans for 15 min. Cut both into small cubes as well.
Make a vinaigrette with three tablespoons of white wine vinegar, a pinch of sugar, half a teaspoon of mustard, and a squeeze of lemon juice. Season generously with salt and pepper.
Mix the vinaigrette with the vegetables in a large bowl. Original Malagasy, the tuna steaks are now plucked apart and mixed in small pieces with the vegetables. Bon appétit!
Ingredients
Directions
First, make the marinade for the tuna steaks: Chop about 1 cm of ginger and one clove of garlic very finely or get through a press. Add three tablespoons of oil, stir in a teaspoon each of salt and pepper. Rub the two tuna steaks with the marinade and let them marinate in the refrigerator for two or three hours. Then sear with a little oil in a pan for two minutes on each side. Leave to cool.
Cut out the soft inside from the tomatoes and cucumber. Cut tomatoes and cucumber into small cubes.
Peel carrots and put in boiling water with beans for 15 min. Cut both into small cubes as well.
Make a vinaigrette with three tablespoons of white wine vinegar, a pinch of sugar, half a teaspoon of mustard, and a squeeze of lemon juice. Season generously with salt and pepper.
Mix the vinaigrette with the vegetables in a large bowl. Original Malagasy, the tuna steaks are now plucked apart and mixed in small pieces with the vegetables. Bon appétit!
