You don’t have to eat out to enjoy delicious Japanese food – this salad is so easy to make. If you like your tuna really rare – the Japanese way – it’s important to buy the freshest and best quality tuna you can find. The wasabi dressing adds heat and the distinctive umami flavour.
Make the wasabi dressing: whisk all the ingredients until well blended, adding sweetener to taste.
Put the courgette, radishes, cucumber, salad leaves and tomatoes in a bowl and toss lightly in the dressing.
Lightly spray a non-stick frying pan or griddle pan with oil and set over a high heat. When the pan is hot, add the tuna and cook for 1 minute each side, until it’s seared on the outside but still rare in the middle. If you like it more well done, cook it for 2–4 minutes each side.
Let the tuna rest for 5 minutes, then cut into thin slices and serve with the salad.
Step it up…
To enjoy this on Steps 3 and 4, use 2 x 150g tuna steaks and add 150g defrosted or cooked edamame beans to the salad. Coat the tuna steaks with 1 tbsp sesame seeds. This will add 10.4g fat and 4.5g carbs per serving.
Vegetarians can substitute 250g extra firm tofu (sliced) for the tuna and fry or bake it until crispy. This will add 5.5g fat per serving.
Find more recipes like this on our recipe page.
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