Bread salad with tuna fish

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   For the rice vinegar sauce, peel and finely grate the ginger. Caramelise 100 g sugar until golden yellow. Add soy sauce and SushiMix, dissolve the caramel. Add the ginger and boil down the liquid until 3⁄4 Stir 1 tablespoon starch and 3-4 tablespoons cold water until smooth.

2. 2

   Stir into the boiling sauce and simmer for 2-3 minutes. Let it cool down.

3. 3

   Wash and possibly halve the tomatoes. Peel and finely chop the onion. Clean, wash and cut Pak Choi into rough strips. Cut bread into about 8 slices. Rinse tuna cold, dab dry and cut into bite-sized pieces.

4. 4

   Heat 1 tablespoon of oil in a frying pan. Fry the tuna for 2-3 minutes all around (the fish pieces should still have a pink core inside, then they are juicy and tender). Season with salt and pepper.

5. 5

   Heat 2-3 tablespoons of oil in a frying pan one after the other. Fry the slices of bread in it in portions on each side until crispy, then let them drip off on kitchen paper. Heat 1 tablespoon of oil. Fry the onion, tomatoes and Pok Choi for 2-3 minutes while turning.

6. 6

   Season with salt and pepper.

7. 7

   Clean, wash, spin dry and chop all salads. Break bread into pieces. Mix everything with rice vinegar sauce. Sprinkle with pine nuts. Serve with Japanese mayonnaise.