This aromatic tuna salad is bursting with fresh flavour! Try it for a light lunch or a dinner party starter.
- Serves2
- CourseStarter
- Prepare10 mins
- Cook5 mins
- Total time15 mins
Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Ingredients
- 240g pack No.1 2 Yellowfin Tuna Steaks, cut into chunks
- 2 tbsp sesame seeds (mixed black and white)
- 2 tbsp wok oil, plus 1 tsp
- 25g fresh ginger
- 1 tbsp Lee Kum Kee Premium Oyster Sauce
- 1 Juice of lime
- ½ x 28g pack coriander, trimmed
- 1 salad onion, shredded
- ½ large red chilli, thinly sliced (or to taste)
- 1 tbsp Cooks’ Ingredients crispy fried onions
Method
Toss the tuna with the sesame seeds until evenly coated. Warm the wok oil in a medium frying pan over a high heat. Sear the tuna for 3-4 minutes, turning occasionally, until golden on the outside but only just cooked in the centre. Transfer to a plate.
Peel and finely grate the ginger, then add to a bowl with the oyster sauce, 1 tsp wok oil and the lime juice, and mix well to combine. Arrange the tuna on 2 plates. Drizzle over the dressing and scatter over the remaining ingredients.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 1,611kJ/ 386kcals |
|---|---|
Fat | 24g |
Saturated Fat | 3.9g |
Carbohydrates | 5.8g |
Sugars | 1.9g |
Fibre | 2.6g |
Protein | 35g |
Salt | 0.9g |
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