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.
Method
Step It Up
To enjoy this on Steps 3 and 4, use 2 x 150g tuna steaks and add 150g defrosted or cooked edamame beans to the salad. Coat the tuna steaks with 1 tbsp sesame seeds. This will add 10.4g fat and 4.5g carbs per serving.
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.
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Serves: 2
Prep time: 15 Minutes
Cook time: 8 Minutes
Calories: 200 kcal per serving
Steps: 2
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)
