Japanese marinated tuna with a ginger-spiced salad and ponzu dressing

By Glynn Purnell

Ingredients

For the tuna

  • 2 x 175g/6oz tuna steaks

For the marinade

  • 1 tbsp grated ginger
  • 2 tbsp dark soy sauce
  • 2 tbsp fish sauce
  • 2 tbsp mirin
  • 1 tbsp ground black pepper
  • 1 garlic clove, sliced
  • 1 lime, juice only
  • vegetable oil, for frying

For the salad

  • 50g/1¾oz bean sprouts
  • 1 carrot, julienned
  • 10 mangetout, thinly sliced
  • 50g/1¾oz mooli, thinly sliced
  • 2 tsp pickled ginger, finely chopped
  • 2 heads pak choi, halved

For the ponzu dressing

  • 1 tbsp sugar syrup (50/50 water and sugar dissolved)
  • 2 tsp dashi
  • 1 tbsp rice wine vinegar
  • 1 tbsp fish sauce
  • ½ lemon, juice only
  • 50ml/2fl oz dark soy sauce
Print Friendly, PDF & Email
Top