This dish leaves you feeling remarkably satisfied, yet lightly fed, as with most Japanese food.

The permutations are endless – you can change the marinade for an entirely different meal. You could also use different types of fish or seafood, such as baby octopus or squid.

Ingredients:

350g fresh tuna steak
large bunch rocket
½ large cucumber, sliced in long strips
4 spring onions, finely sliced
8 cherry tomatoes, halved
1 tablespoon sesame seeds

For the marinade:
2 tbsp tamari or soy sauce
1 tbsp sake/sherry
½ tsp wasabi paste

For the dressing:
1 tbsp lime juice
2 tbsp tamari or soy sauce
2 tsp sesame oil

Mix the tamari, sake and wasabi in a bowl. Cut up the tuna into bite-sized chunks and mix it with the marinade. Combine the dressing ingredients in a small bowl. Pile the rocket, cucumber, spring onions and tomatoes on four plates.

Heat a griddle pan (or non-stick frying pan) and toss the tuna pieces for a few seconds on each side to sear them. Lay them on top of the salad and drizzle with dressing. Top with toasted sesame seeds.

Tags: fish salad, healthy salad, japanese style tuna salad, tuna salad

This entry was posted on Thursday, July 8th, 2010 at 2:20 pm and is filed under salads. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.