Skip to content
METRO LogoMETRO Logo
Sign inMetro Devonshire

Your Shopping Store

Enhance your shopping exprience by selecting a store to shop available products and current prices.

savings just for Moi!Enroll in
the program.

Sign inMetro Devonshire

Your Shopping Store

Enhance your shopping exprience by selecting a store to shop available products and current prices.

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Important!

Are you sure you want to empty your cart?

$45 off on your first 3 online orders*. Shop Now.
Moi Rewards is here! Join today and save!
Under Ontario law, you must be 19 years of age or over to purchase alcohol products. In submitting your order, you are representing yourself as being of legal drinking age in Ontario. In accordance with AGCO regulations, valid government photo ID will be requested upon pickup. If you are unable to verify your age by presenting valid identification at the time of pickup, all alcohol ordered will be removed from your order. Alcoholic products are available for pickup between 7am and 11pm.
Tuna Tataki with Steak Spice and Gingery Bean Sprout Salad https://www.metro.ca/userfiles/image/recipes/tataki-thon-epices-salade-feves-germees-gingembre-5499.jpg PT10M PT05M PT15M
Roll tuna in steak spice to cover all 4 sides, but not the ends.In a skillet, heat 2 Tbsp. (30 mL) olive oil over medium-high heat until very hot.Sear tuna about 20 seconds per side. Set aside.In a bowl, toss bean sprouts, gingers and basil with rice vinegar and remaining olive oil. Season to taste.Using a very sharp knife, thinly slice tuna and lay slices on top of the salad.
4
4 9 5 2
4x3 1/2 lb (4x100 g) pieces tuna 6 Tbsp. (90 mL) steak spice 6 Tbsp. (90 mL) extra virgin olive oil 1 lb (454 g) bean sprouts 1 Tbsp. (15 mL) chopped fresh ginger 1 Tbsp. (15 mL) chopped pickled ginger 1/2 bunch of basil, minced 2 Tbsp. (30 mL) rice vinegar Salt and pepper to taste
Tuna Tataki with Steak Spice and Gingery Bean Sprout Salad

Tuna Tataki with Steak Spice and Gingery Bean Sprout Salad

Rate this recipe
9 Votes
  • Gluten-free
  • Lactose-free
4
servings
0:10
Preparation
0:05
COOKING
0:15
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 4x3 1/2 lb
    (4x100 g)
    pieces tuna
  • 6 Tbsp.
    (90 mL)
    steak spice
  • 6 Tbsp.
    (90 mL)
    extra virgin olive oil
  • 1 lb
    (454 g)
    bean sprouts
  • 1 Tbsp.
    (15 mL)
    chopped fresh ginger
  • 1 Tbsp.
    (15 mL)
    chopped pickled ginger
  • 1/2
    bunch of basil, minced
  • 2 Tbsp.
    (30 mL)
    rice vinegar

  • Salt and pepper to taste
Imprimer ma sélection

Preparation

Roll tuna in steak spice to cover all 4 sides, but not the ends.

In a skillet, heat 2 Tbsp. (30 mL) olive oil over medium-high heat until very hot.

Sear tuna about 20 seconds per side. Set aside.

In a bowl, toss bean sprouts, gingers and basil with rice vinegar and remaining olive oil. Season to taste.

Using a very sharp knife, thinly slice tuna and lay slices on top of the salad.

Source : Chef Ian Perreault

Legal Notice

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

Reserve your timeslot now!

Sorry, our online services are not available for this postal code. Please try another postal code or visit us in store.

Sorry, we encountered a problem.

Please try again later.