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Tuna Sashimi Salad
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Tuna Sashimi Salad

By jingweel (GoodFood Community)
Rating: 5 out of 5.1 rating
  • Preparation and cooking time
    • Total time
    • One hour to marinate and refrigerate
  • Easy
  • Serves 4
A very fresh Tuna salad with thinly sliced fresh ingredients and a creamy-tangy cilantro cream dressing.


  • Sashimi
  • 225 grams very fresh yellowfin tuna
  • 1 tablespoon cracked black pepper
  • 1/2 teaspoon kosher salt
  • 1 tablespoon sesame oil
  • 1/2 teaspoon soy sauce
  • Salad
  • 1 Boston lettuce, hand torn, large pieces
  • 2 radishes, very thinly sliced
  • 50 grams red onion, very thinly sliced
  • 4 Campari tomatoes, thinly sliced, 4mm thick
  • Dressing
  • 50 grams cilantro (coriander) leaves, finely chopped
  • 1 tablespoon Dijon mustard
  • 100 grams mayonnaise
  • 1-2 tablespoons fresh squeezed lemon Juice
  • Kosher salt and fresh ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon hot chili sauce
  • 1 tablespoon fine sugar


  • STEP 1
    In a small bowl rub the tuna in sesame oil, soy sauce, salt and pepper cover and marinate for 45-60 minutes at room temperature.
  • STEP 2
    For the dressing, combine all ingredients cover and refrigerate for one hour. To achieve the correct consistency, add water (about 1 tablespoon) just before serving until the dressing has the consistency of heavy cream. To balance the flavors of acidic, sweet and hot, adjust by adding lemon juice, sugar or hot sauce.
  • STEP 3
    In a very hot iron skillet, saute the tuna for one minute on each side. Wrap tightly in plastic wrap and refrigerate until ready to use. Slice thinly just prior to serving.
  • STEP 4
    In a large bowl, combine all salad ingredients, cover and refrigerate until ready to use.
  • STEP 5
    To serve, arrange the salad in a shallow bowl or flat plate, place thin slices of the tuna over the salad, top with the cilantro dressing. Garnish with lemon zest.
  • STEP 6
    Serve chilled

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Rating: 5 out of 5.1 rating

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