With my recent effort in cooking lighter meals, I've made a quasi-Vietnamese dish with simple ingredients that's packed with authentic Vietnamese flavors. Vietnamese love their "Goi" or salad, any time of the year. So even though it's winter, any Goi dish is welcomed at the dinner table with a serving or two of jasmine rice. You won't find granny smith apples in Vietnam so this dish is totally Vietnamese American. I love it! Super simple because there's hardly much cooking but searing of the tuna steaks. And what's a salad without dressing? Well here is a perfect sample of how versatile the Vietnamese dipping sauce is. Add some Nuoc Mam as a dressing to this salad and you got yourself a Vietnamese entree!
RECIPE for 4 servings
2 of 8 oz. tuna steaks
2 granny smith apples, peeled, cored and julienned
1 yellow bell pepper, slice thin
1 bunch of cilantro, chopped
Fresh ground black pepper
Vietnamese dipping sauce, Nuoc Mam Pha
2 tbs of crispy shallots, store-bought
1. Season the tuna with fresh ground black pepper and kosher salt.
2. Heat up searing pan with a little olive oil. Sear the tuna steaks about 2 mins per side. Don't over crowd the pan and just sear one steak at a time. Let the tuna rest for a few mins before cutting them into thirds.
3. On a large platter, place the julienned apple and mix in the yellow bell pepper and cilantro. Place tuna on top of the salad.
4. Drizzle the Vietnamese dipping sauce to the salad and slightly toss to distribute the dressing throughout. Top off with the crispy shallot.
5. Serve immediately with steamed rice.