3 Fresh and Delicious End-of-Summer Recipes: Thai Beef Tataki Salad, Tuna Rice Bowl, Red Lentil Dal

Ingredients

• 350 g Beef flank steak (Or another tender cut of beef)
• 1 c. à soupe Fine sea salt
• 1 c. à soupe Neutral oil (For cooking)
• 2 Carrot (Medium)
• 1 Shallot
• 40 g Unsalted roasted peanuts (Chopped)
• 1 petite botte Fresh herbs (mint, cilantro, chives, Thai basil) (Choice)
• 2 Lime (Zest and juice)
• 3 c. à soupe Fish sauce (nuoc mam)
• 1 c. à café Sugar
• 1 pincée White pepper
• 1 Fresh chili or Espelette pepper (To taste)
• 2 gousses Garlic (Grated)
• 250 g White rice (Japanese or basmati)
• 250 ml Water (For cooking rice)
• 100 g Frozen edamame
• 160 g Canned tuna in water (Net weight drained)
• 1 Scallion (young onion) or shallot
• 4 Pickles
• 1 c. à soupe Mayonnaise
• 1 c. à soupe Furikake (optional) (Japanese seasoning)
• 200 g Red lentils
• 2 Onion
• 20 g Fresh ginger (Grated)
• 2 c. à soupe Olive oil
• 2 c. à soupe Curry powder
• 400 g Canned crushed tomatoes
• 1 c. à soupe Tomato paste (optional)
• 400 ml Coconut milk (1 can)
• 100 ml Water (To rinse the coconut milk can)
• 1 c. à café Espelette pepper (optional)
• 100 g Fresh spinach
• 1 petite botte Fresh cilantro

Instructions

1. Prepare the flank steak

   Take the flank steak out of the refrigerator. Generously coat it with fine sea salt on all sides, patting with your hand to distribute evenly. Let rest at room temperature for 10 minutes.

   Time: PT10M

   Temperature: 25°C

2. Cook the flank steak tataki style

   Heat a pan over high heat until very hot. Add a drizzle of neutral oil then sear the steak 1–2 minutes each side to get a nice crust, the interior should remain rare (tataki). Transfer to a plate and let rest.

   Time: PT6M

   Temperature: Very hot (about 220°C)

3. Prepare the Thai sauce

   Zest a lime, then squeeze the juice. In a bowl combine: lime zest and juice, fish sauce, sugar, a pinch of salt, white pepper, finely chopped fresh chili, and a grated garlic clove. Taste and adjust seasoning.

   Time: PT7M

4. Prepare the raw vegetables

   Peel and cut the carrots into sticks or into ribbons using a julienne peeler or a knife. Thinly slice the shallot.

   Time: PT7M

5. Crush the peanuts

   Roughly crush the roasted peanuts with a knife.

   Time: PT2M

6. Slice the flank steak

   Slice the steak into thin strips against the grain.

   Time: PT3M

7. Assemble the Thai salad

   Toss the raw vegetables and shallots on a plate. Lay the steak slices on top. Drizzle the sauce, sprinkle fresh herbs and crushed peanuts.

   Time: PT3M

8. Cook the rice

   Rinse the rice under cold water until the water runs clear. Cook in a rice cooker or saucepan with an equal volume of water, covered, until absorbed (about 15 minutes).

   Time: PT15M

   Temperature: 100°C

9. Cook the edamame

   Bring water to a boil, salt it, then add frozen edamame. Cook 3–4 minutes, drain.

   Time: PT4M

   Temperature: 100°C

10. Prepare the tuna salad

    Drain the tuna and flake it with a fork in a bowl. Finely dice the scallion and pickles. Add mayonnaise, fine sea salt, pepper, Espelette pepper, lime zest and juice. Mix vigorously.

    Time: PT8M

11. Plate the tuna rice bowl

    In a bowl, place the hot or warm rice, the edamame, the tuna salad, a squeeze of lime and fresh herbs. Add a dab of mayonnaise and furikake if desired.

    Time: PT3M

12. Prepare aromatics for the dal

    Finely dice the onions. Grate the garlic and ginger.

    Time: PT5M

13. Cook the red-lentil dal

    Heat a pot over medium heat. Add olive oil, sauté onions, garlic and ginger without browning (5 minutes). Add curry, salt, crushed tomatoes and tomato paste. Stir, then add rinsed red lentils. Pour in coconut milk and a little water. Add Espelette pepper. Simmer 20 minutes on low heat until lentils are tender and the mixture is creamy.

    Time: PT25M

    Temperature: 90-100°C

14. Add spinach and finish the dal

    Add fresh spinach, stir and cook 2 minutes until wilted. Adjust seasoning. Serve hot, sprinkled with fresh cilantro and a drizzle of lemon.

    Time: PT3M

15. Cleaning and storage

    Wash all utensils, cutting boards, knives, pans, pot, bowls and plates used. Wipe the work surface.

    Time: PT10M

Nutrition Facts

Calories

650

Protein

32g

Carbohydrates

70g

Fat

25g

Fiber

10g

Ingredient Substitutions

• Instead of Beef flank steak: Rump steak, Sirloin, Firm tofu (for vegetarian version)
• Instead of Fine sea salt: Fine sea salt
• Instead of Neutral oil: Sunflower oil, Grape seed oil
• Instead of Carrot: White radish, Cucumber
• Instead of Shallot: White onion, Red onion
• Instead of Unsalted roasted peanuts: Cashews, Almonds
• Instead of Fresh herbs (mint, cilantro, chives, Thai basil): Flat‑leaf parsley
• Instead of Lime: Lemon
• Instead of Fish sauce (nuoc mam): Soy sauce (for vegetarian version)
• Instead of Sugar: Honey
• Instead of White pepper: Black pepper
• Instead of Fresh chili or Espelette pepper: Chili flakes, Ground chili
• Instead of White rice (Japanese or basmati): Brown rice
• Instead of Frozen edamame: Peas, Green beans, Broccoli
• Instead of Canned tuna in water: Canned mackerel, Shredded chicken, Tofu
• Instead of Scallion (young onion) or shallot: Red onion, White onion
• Instead of Pickles: Pickled onions, Capers
• Instead of Mayonnaise: Greek yogurt, Vegan mayonnaise
• Instead of Furikake (optional): Toasted sesame seeds, Crumbled nori
• Instead of Red lentils: Yellow lentils, Split peas
• Instead of Onion: Shallot
• Instead of Fresh ginger: Ground ginger
• Instead of Olive oil: Sunflower oil
• Instead of Curry powder: Curry paste, Garam masala
• Instead of Canned crushed tomatoes: Fresh peeled tomatoes
• Instead of Coconut milk: Coconut cream
• Instead of Espelette pepper (optional): Ground chili
• Instead of Fresh spinach: Green beans, Broccoli
• Instead of Fresh cilantro: Flat‑leaf parsley

Equipment Needed

• Pan
• Chef's knife
• Cutting board
• Peeler or julienne slicer (optional)
• Microplane or fine grater (optional)
• Mixing bowl
• Rice cooker (optional)
• Casserole or large sauté pan
• Wooden spoon
• Fork
• Deep plates

Critical Steps — Do Not Skip

• Salt and rest the flank steak before cooking
• Sear the steak on very high heat for a perfect crust without overcooking the interior
• Prepare the Thai sauce balancing acidity, sugar and chili
• Slice the steak against the grain
• Cook the rice with the correct water/rice ratio without opening the lid
• Gentle simmer and reduction of the dal for a creamy texture

Chef Tips from the Video

• For a vegetarian version of the salad, replace the flank steak with grilled tofu.
• Add toasted crushed rice to the salad for an authentic Thai touch.
• The dal tastes even better reheated the next day.
• Vary the vegetables according to season for the rice bowl and the dal.
• For a richer sauce, add a little sesame oil to the tuna salad.

Troubleshooting

Storage

Refrigerator: Thai salad: 1 day (store sauce/meat/vegetables separately). Tuna rice bowl: 2 days (rice and salad stored separately). Dal: 4 days in an airtight container.

Freezer: Red‑lentil dal: up to 3 months. The other two recipes do not freeze well.

Room temperature: Consume within an hour for the salad and rice bowl. Dal: up to 2 h at room temperature.

Make-Ahead Tips

• Prepare the Thai sauce and raw vegetables ahead of time, assemble at the last moment.
• The dal stores very well and can be made 2–3 days in advance.
• The tuna salad can be made the day before, but add zest and lemon juice at the last moment for extra freshness.