Japanese Tuna Salad & Wasabi dressing
You don’t have to eat out to enjoy delicious Japanese food – this salad is so easy to make. If you like your tuna really rare – the Japanese way – it’s important to buy the freshest and best quality tuna you can find. The wasabi dressing adds heat and the distinctive umami flavour.
Ingredients:
1 small courgette, thinly sliced with a vegetable peeler
6 red radishes, thinly sliced
¼ cucumber, cut into matchsticks
a large handful of frisée or crisp salad leaves
4 cherry tomatoes, quartered
spray oil
2 x 115g good-quality fresh tuna steaks
Wasabi dressing:
2 tbsp light soy sauce
1 tbsp rice vinegar
juice of ½ lime
1 tsp wasabi
artificial sweetener, to taste (optional)
Method:
-
Make the wasabi dressing: whisk all the ingredients until well blended, adding sweetener to taste.
-
Put the courgette, radishes, cucumber, salad leaves and tomatoes in a bowl and toss lightly in the dressing.
-
Lightly spray a non-stick frying pan or griddle pan with oil and set over a high heat. When the pan is hot, add the tuna and cook for 1 minute each side, until it’s seared on the outside but still rare in the middle. If you like it more well done, cook it for 2–4 minutes each side.
-
Let the tuna rest for 5 minutes, then cut into thin slices and serve with the salad.
Vegetarian option:
Vegetarians can substitute 250g extra firm tofu (sliced) for the tuna and fry or bake it until crispy. This will add 5.5g fat per serving.
Serves: 2
Prep time: 15 Minutes
Cook time: 8 Minutes
Calories: 200 kcal per serving