Salad Recipes

Seared tuna & cucumber salad

This Asian-inspired sharing salad is topped with flavour-packed marinated tuna steaks – great for lunch or a light dinner

Ingredients

• 3 tbsp soy sauce
• 2 tbsp sesame oil
• 1 tbsp cracked black pepper
• 1 tbsp sunflower oil
• 400g yellowfin tuna steaks

For the salad

• 3 cucumber, peeled, halved, deseeded and cut into ribbons or spiralised
• 1 mooli (or use extra breakfast radishes, see below), peeled and cut into ribbons or spiralised
• 8 breakfast radish, trimmed and finely sliced
• small piece ginger, peeled and cut into thin matchsticks
• 2 tbsp sushi ginger, finely chopped (optional)
• 2 sheets nori, cut into strips
• 3 tbsp mirin
• 2 limes, juiced
• large bunch coriander, chopped
• 1 red chilli, deseeded and chopped
• 1 tbsp coriander seeds, toasted and lightly crushed, to serve

For the dressing

• 4 tbsp natural yogurt
• 1 tsp soy sauce
• 1 tsp wasabi, or to taste
• 1 lime, juiced

Directions

• STEP 1

  Whisk the soy sauce, sesame oil and pepper together in a shallow dish. Heat the sunflower oil in a non-stick frying pan. Sear the steaks on both sides until cooked to your liking. Transfer to the dish with the marinade, then chill for 1 hr. Turn the steaks, then continue to chill until ready to assemble.

• STEP 2

  Tip all the veg into a large serving bowl with both types of ginger and the nori. Drizzle over the mirin and lime juice, then add the coriander and chilli. Toss and rest for 20 mins.

• STEP 3

  Make the dressing by whisking everything together. To serve, slice the tuna and arrange over the salad, then sprinkle over the coriander seeds and drizzle over the dressing.