Life’s a Feast: Seared tuna salad


Crikey it’s hot out there! Fish is a great alternative to meat, and this sushi-themed salad is a perfect dish for these searing hot evenings. It can make an impressive starter to a dinner party or be served as a main if bulked up with a little quinoa or baby potatoes. Tuna is particularly high in omega-3 fatty acids, which are essential for the body to function optimally. As our bodies can’t create this, it must come from your diet - which makes tuna a perfect choice. It’s recommended you eat at least two servings of fish a week and this simple yet tasty dish will give you something a little different to work with. Enjoy!




500g fresh tuna (1-2 slices, the thicker the better, I got mine from Harbour Fish)
1/4 cup flat leaf parsley, finely chopped
1/4 cup fresh coriander, finely chopped
3 tablespoons fresh chives, finely chopped
Olive oil
Sea salt

1/2 cup cooked edamame and cooled under cold water (green soya bean)
1 avocado, sliced
4 radishes, chopped into matchstick-sized pieces
Two good handfuls of a mix, either rocket, snow pea shoots, alfalfa or adzuki
Black sesame seeds

1 teaspoon wasabi paste
4 tablespoons soya sauce
2 tablespoons rice wine vinegar
1 teaspoon sugar (or a teaspoon of mirin)
1 tablespoon grapeseed oil
2 tablespoons sesame oil


1. Brush the tuna with a little olive oil and season with salt and pepper. Combine the finely chopped herbs and spread over a plate. Roll the tuna in herbs, pressing firmly.

2. Heat a heavy pan to a high heat and add a little olive oil. Sear the tuna for 30 secs each side - no longer. Transfer to a plate and rest for 5-10 mins before wrapping firmly in glad wrap and pop in the fridge for 1-2 hours before serving.

3. Combine all the ingredients for the dressing and set aside. Also combine all the salad ingredients and set aside.

4. Unwrap the tuna and use a very sharp knife to thinly cut the tuna about 1/2 cm thick.

5. Arrange either on a serving platter or across four plates. Place two strips of tuna either side of the plate with the salad down the middle. Drizzle over the dressing (make sure you remix before drizzling) and sprinkle over a few black sesame seeds. Serve immediately.

N.B.: To make it as a main, add 1-2 cups of cooked quinoa or 3-4 baby potatoes per person.