Seared tuna, avocado and cucumber salad
I have a friend that works at an amazing seafood supplier, suppling fresh fish and seafood to some of the best restaurants in London. Over lockdown they expanded their services to supply just regular folk like me and so recently I’ve been experimenting much more with raw fish.
This seared tuna salad is so light and refreshing and just perfect for the summer. It feels so healthy and full of goodness but is also genuinely delicious. It’s one of the few salads I make that doesn’t feature cheese and so it must be good!
Serves 1
Time: 20 minutes
Ingredients
Approx 100g sashimi grade tuna steak
White and black sesame seeds
Shichimi togarashi spice mix (optional)
1 tsp oil for frying
Dressing
¾ tbsp mirin
1 ½ tbsp soy sauce
¼ tsp sesame oil
¼ grated ginger
Salad
About ¼ cucumber – spiralised or chopped in to whatever shape you prefer
A large handful of mixed rocket and watercress leaves, or whichever salad leaf you prefer
½ avocado, destoned and diced in to chunky pieces or wedges
5 radishes, sliced thinly
1 spring onion, sliced
A small handful of coriander leaves, roughly torn
Sesame seeds for garnish
Method
Heat the frying pan and oil until hot
Whilst heating, mix the dressing ingredients together in a salad bowl
Add the salad ingredients apart from the avocado (as avocado can get a little mushy). Toss and leave to soak up the flavour of the dressing whilst you prepare the fish.
Mix the sesame seeds and shichimi spice mix on a plate. Press the tuna steaks on both sides in to the mix so that the seeds coat the tuna.
Sear the tuna in the hot pan and keep an eye on the steaks cooking through. It should only take a couple of minutes on each side. You still want the tuna to be pink on the inside with just the edges cooked.
Remove the tuna from the pan and slice across the grain.
Arrange the salad in your serving dish, then top with the avocado and tuna and drizzle over any excess dressing.
Sprinkle a few extra sesame seeds on top for garnish and some extra coriander.
