Seared Tuna and Cucumber Salad

Name: Seared Tuna and Cucumber Salad
Prep time: 35 min
Cook time: 5 min
Total time: 40 min
Yield: 4
Ingredients: 2 tbsp Sesame Oil; 1 tbsp Oil; 2 tbsp Sushi Ginger, finely chopped (optional); 1 tbsp Cracked Black Pepper; 2 sheets Nori, cut into strips; 3 tbsp Mirin; 3 tbsp Lime Juice, juiced, plus wedges; 30g Coriander, chopped; 1 Red Chilli, deseeded and chopped; 4 tbsp Natural Yoghurt; 1 tsp Wasabi, or to taste; 15g Ginger, peeled and cut into thin matchsticks; 3 tbsp Soy Sauce, plus a little more for the dressing; 1 tbsp Coriander Seeds, toasted and lightly crushed, to serve; 1 Mooli, peeled and cut into ribbons or spiralised - or use carrot; 4 Tuna Steaks, about 125g each; 8 Breakfast Radish, trimmed and finely sliced; 2 Cucumber, peeled, halved, deseeded and cut into ribbons or spiralised

Pescatarian

Fish

35m prep time

40m total time

Easy level

18 ingredients

Seared Tuna and Cucumber Salad recipe by Cherrypick

This Asian-inspired sharing salad is topped with flavour-packed marinated tuna steaks. This dish is light, refreshing, and perfect for a long summer evening.

Method

Based on 4 servings, adjust as needed.

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 in the fridge for in the marainde while you prepare the rest of the salad. Turn the tuna once while it marinades.

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.

Ingredients
Based on 4 servings

2 tbsp Sesame Oil 1 x Sainsbury's Sesame Oil, Toasted 250ml
1 tbsp Oil 1 x JS Sunflower Oil 1L
2 tbsp Sushi Ginger, finely chopped (optional) 1 x Yutaka Sushi Ginger 120g
1 tbsp Cracked Black Pepper 1 x Sainsbury's Black Peppercorn Grinder 50g
2 sheets Nori, cut into strips 1 x Yutaka Sushi Nori Roasted Seaweed Sheets x5 11g
3 tbsp Mirin 1 x Sainsbury's Mirin, Inspired to Cook 150ml
3 tbsp Lime Juice, juiced, plus wedges 2 x Sainsbury's Limes
30g Coriander, chopped 1 x Sainsbury's Fresh Packed Bunch Coriander 30g
1 Red Chilli, deseeded and chopped 1 x Sainsbury's Red Chillies 65g
4 tbsp Natural Yoghurt 1 x Sainsbury's Greek Style Natural Yogurt 200g
1 tsp Wasabi, or to taste 1 x S&B Wasabi 43g
15g Ginger, peeled and cut into thin matchsticks 1 x Sainsbury's Ginger 100g
3 tbsp Soy Sauce, plus a little more for the dressing 1 x Sainsbury's Light Soy Sauce 150ml
1 tbsp Coriander Seeds, toasted and lightly crushed, to serve 1 x Sainsbury's Coriander Seed 25g
1 Mooli, peeled and cut into ribbons or spiralised - or use carrot 3 x Sainsbury's Loose Carrots
4 Tuna Steaks, about 125g each 2 x Sainsbury's Skinless & Boneless Yellowfin Tuna Steaks x2 220g
8 Breakfast Radish, trimmed and finely sliced 1 x Sainsbury's Radish 240g
2 Cucumber, peeled, halved, deseeded and cut into ribbons or spiralised 2 x Sainsbury's Whole Cucumber