1/2 kg tuna, thinly sliced, salmon will work well too.
1 small carrot, cut into thin matchsticks, radishes work well too
¼ cup fresh baby arugula
1 small cucumber, thinly sliced into ribbons
¼ tsp sesame oil
6 tsp vegetable oil
3 tsp lime juice
1 clove garlic, crushed
¼ tsp sugar
3 tsp mirin (sweet cooking rice seasoning)
4 tsp rice vinegar
½ tsp fresh ginger, finely grated
2 tsp wasabi paste
(depending on your tastebuds you can adjust the wasabi quantity to suit)
Light soy sauce to taste
- Arrange the tuna on a dinner plate in a circular pattern overlapping the slices. Cover and place in the fridge until ready to use.
- Whisk together all the dressing ingredients and season to taste with light soy sauce. Set aside.
- In a bowl combine the carrots, arugula and cucumber. Add the dressing a little at a time to coat the salad ingredients well. Place the salad mixture in the centre of the tuna plate and drizzle any remaining dressing over the fish. Serve immediately and ENJOY!
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