This deliciously spicy tuna salad uses lightly seared fresh tuna with a wasabi and lime dressing that will leave your taste buds tingling! Though I recommend tuna with this particular dish, you can substitute salmon or trout, just as long as you use fresh fish and ideally fish that hasn’t been frozen.
- 1 fresh ahi tuna steak (roughly 450 g)
- 1 carrot, peeled and sliced
- 6 cherry tomatoes
- A handful of mixed baby greens
- 1/2 small Spanish onion, sliced finely
- The juice of 2 limes
- 2 Tbsp. Coconut oil
- 1 Tbsp. Olive oil
- 1 Tbsp. Tamari
- 1 Tbsp. Wasabi powder
- 1/2 tsp. Coarse black pepper
- 1/2 tsp. Sesame seeds
- Pinch of Cayenne pepper
- Salt and pepper to taste
- Prepare the spicy dressing by whisking the tamari, olive oil, lime juice, wasabi powder and salt and pepper in a small jug or bowl, then set aside.
- Arrange the greens, onion, carrot and tomatoes on your plate, then drizzle the dressing over it.
- Coat the surface of your tuna steak with the pepper, sesame seeds and cayenne pepper.
- Preheat your frypan over a hot heat, before adding the coconut oil
- Sear the tuna on one side for approximately 30 seconds, before turning it over and searing on the opposite side (You can sear for less or more time, depending on how cooked you want your fish) before removing from the heat and placing onto a chopping board.
- Using a sharp knife, carefully slice the steaks into strips of even bite sizes.
- Arrange your fish on top of your salad before serving, then enjoy!