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Tuna, radish & cucumber salad with wasabi dressing

Tuna, radish & cucumber salad with wasabi dressing

By Emma Van Rensburg
15’ Prep time
5’ Cook time
20’ Total time
367 Calories
2 Serving

Summary

Delicate to eat, beautiful to look at, and all in just 20 minutes.
Emma Van Rensburg 0 Followers

Step by Step

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Step 1

Place the noodles into a heatproof bowl, cover with boiling water and set aside for 10-12 minutes until softened. Drain and cool. Meanwhile, mix together the dressing ingredients and set aside.
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Step 2

Using a vegetable peeler, slice the cucumber into ribbons. Toss with the cooled noodles, radishes, chilli and pickled ginger
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Step 3

Heat a frying pan. Brush the tuna with the oil, sprinkle with sesame seeds, then cook for 2-41/2 minutes on each side, until nicely browned and the centre is cooked to your liking, from pink to well done.
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Step 4

Divide the salad between 2 shallow bowls, then top with the tuna. Pour on the dressing and scatter over the cress.

Ingredient

  • Sesame seeds
    Sesame seeds
    1 tsp
  • Lime
    Lime
    1
  • Red chilli
    Red chilli
    1
  • Light soy sauce
    Light soy sauce
    1 tbsp
  • Sunflower oil
    Sunflower oil
    1 tsp
  • Vermicelli rice noodles
    Vermicelli rice noodles
    50 grams
  • Radishes
    Radishes
    75 grams
  • No.1 2 yellowfin tuna steaks
    No.1 2 yellowfin tuna steaks
    240 grams
  • Midi cucumber
    Midi cucumber
    1
  • Cooks’ ingredients mirin rice wine
    Cooks’ ingredients mirin rice wine
    1 tbsp
  • Wasabi
    Wasabi
    1 tsp
  • Essential waitrose salad cress
    Essential waitrose salad cress
    1
  • Sushi ginger
    Sushi ginger
    1 tbsp

Nutrition Facts

View nutrition facts
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