For the salad

  • 3 cucumber, peeled, halved, deseeded and cut into ribbons or spiralised
  • 1 mooli (or use extra breakfast radishes, see below), peeled and cut into ribbons or spiralised
  • 8 breakfast radish, trimmed and finely sliced
  • small piece ginger, peeled and cut into thin matchsticks
  • 2 tbsp sushi ginger, finely chopped (optional)
  • 2 sheets nori, cut into strips
  • 3 tbsp mirin
  • 2 limes, juiced
  • large bunch coriander, chopped
  • 1 red chilli, deseeded and chopped
  • 1 tbsp coriander seeds, toasted and lightly crushed, to serve

For the dressing


  • 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 for 1 hr. Turn the steaks, then continue to chill until ready to assemble.

  • 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.

Recipe from Good Food magazine, July 2019


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