This Asian-style tuna salad would make an impressive starter for a dinner party.
Ingredients
- For the tuna
- 4 x 100g/3½oz
fresh tuna steaks - 1 tbsp yuzu juice
- 2 tbsp
soy sauce - 3 tbsp
olive oil
- 4 x 100g/3½oz
- For the salad
- 16
radishes, very finely sliced - ¼ mooli, very finely sliced with a vegetable peeler
- ½
cucumber, cut into small balls - 4 tbsp fresh
mint leaves - 4 tbsp
fresh coriander leaves - 1
lime, juice only - 1 tbsp
soy sauce - 3 tbsp
olive oil - 2 tbsp
sesame seeds, toasted
- 16
Preparation method
For the tuna, heat a griddle pan until very hot.
Sear the tuna for 30 seconds on each side, then remove from the pan.
Cut the tuna into 5mm/¼in thick slices and arrange on a large serving plate.
Mix the yuzu juice, soy sauce and olive oil together in a bowl and pour it over the tuna. Set aside to marinate for a few minutes.
For the salad, mix the radishes, mooli, cucumber, mint and coriander together in a bowl.
Whisk the lime juice, soy sauce and olive oil together then drizzle it over the salad and mix until well combined.
Sprinkle over the sesame seeds and mix together.
To serve, spoon the salad alongside the sliced tuna and serve immediately.
James Martin recipes from Saturday Kitchen Best Bites
Less than 30 mins preparation time
Less than 10 mins cooking time
Serves 4
