Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Seared tuna over crunchy salad — Korea.
Equipment: Heavy frying pan
Measures and names
Ingredients
- 2 fresh tuna steaks
- 1 tbsp sesame oil
- 1 tbsp soy sauce
- 1 tsp grated ginger
- Shredded lettuce, cucumber and red cabbage
- 1 carrot, shredded
- 1 tsp sesame seeds
- 1 tsp gochugaru or chilli flakes (red pepper flakes)
- Spring onion (scallion), to serve
Method
- Pat the tuna dry and rub with a little of the sesame oil.
- Heat a heavy pan until very hot and sear the tuna for 1–2 minutes each side — fast and hot, so the centre stays rare.
- Pile the shredded lettuce, cucumber, red cabbage and carrot into bowls.
- Rest the tuna for 2 minutes, then slice thickly and arrange on top.
- Whisk the soy sauce, ginger and remaining sesame oil, drizzle over, and scatter with sesame seeds, chilli flakes and spring onion. Taste before adding salt — the soy sauce already seasons the dish.
Swaps and tips
Sear the tuna fast and hot so it stays rare inside. Keep the carrot to a small amount to limit the carbs. Use tamari instead of soy sauce to keep it gluten-free.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 41 g | 5 g | 2 g | 10 g | 284 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
