Recipe Details



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Food Network SA

Tuna Salad Bowl

Key info

  • Difficulty
    › Easy
  • Prep time
    › 1/2 hr
  • Cook time
    › 1 min
  • Serves
    › 4


400 g fresh tuna steak, skinned – make sure middle cut and even thickness
4 garlic cloves, crushed
2 T fresh ginger, very finely grated
4 T soy sauce
3 T sesame oil

CHILLI Dressing
3 T soy sauce
2 tsp sesame oil
1 T rice wine vinegar
1 red bird’s-eye chili, seeded and very thinly sliced
1 t honey

Crispy Noodles
100g medium egg noodles, cooked  according to pack instructions 
325 ml canola, oil for frying 

2 T pickled ginger slices, chopped * non-coloured sushi ginger store bought
4 orange carrots, grated, using a large grate
60g fine bean sprouts 
6 baby bokchoi, roots removed, then sliced across  half way up  and the top half of the leaves kept whole but separate
4 salad onions (purple spring onion), chopped at diagonal
60g coriander leaves
100 g cashew nuts, toasted whole – dry toasted in a pan for 5 mins 

Serve with
Crispy noodle discs
1 T white sesame seeds, toasted  in a dry pan  for about 2 mins 
4 small, thin nori sheets, broken into shards

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