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Annabel Karmel
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Japanese Seared Tuna Salad

This Asian-inspired sharing salad is topped with seared tuna steaks and crispy shallots – great for lunch or a light dinner

Prep Time: 15 minutes
Makes: Serves 4
Great for:  Quick Family Recipes and Meal Ideas Grown Up Entertaining
Ingredients
1tbsp olive oil
2 tuna steaks
25g sesame seeds, toasted
150g mixed salad leaves
1 small mooli, peeled and ribboned
150g edamame beans
200g Piccolo cherry tomatoes
1 red onion, sliced
25g crispy shallots

For the dressing

2 tbsp ponzu or soy sauce
2 tbsp rice wine vinegar
2 tbsp mirin
4 tbsp sunflower oil
1 tsp sesame oil
1 tbsp fresh ginger, grated
4 tbsp mayonnaise
1 tsp wasabi (optional)
Method
  1. Heat the oil in a frying pan until hot. Season the tuna, then add to the pan and fry for 30 seconds on both sides. Transfer to a plate and coat in the sesame seeds.

 

  1. Put the salad leaves into a bowl, then add the mooli, edamame beans, tomatoes and onion.

 

  1. Slice the tuna and arrange over the salad. Scatter the crispy shallots over the top.

 

  1. Place the ponzu, vinegar, mirin, oils and ginger into a small bowl and whisk together. In a separate bowl, mix the mayonnaise and wasabi, then slowly pour the dressing into the mayonnaise, whisking until you have a creamy consistency. Pour over the salad before serving.

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