Tataki of seared tuna with soy, shallot and ginger dressing

Fresh tuna marries beautifully with ginger in this light and spicy salad from Jennifer Joyce. It really is a sensational combination of flavours and textures
Tataki of seared tuna with soy, shallot and ginger dressing
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 20 minutes plus up to 12 hrs chilling time
  • Effort: medium



  • 900 g fresh tuna
  • 1 tbsp olive oil
  • 1 tsp salt
  • 2 tsp freshly ground black pepper
  • 30 cm mooli (white radish)
  • 250 g salad leaves, spicy (mizuna, baby red chard, baby mustard, rocket or watercress)
  • 1 tbsp toasted sesame seeds

For the Dressing

  • 2 tbsp shallots, finely chopped
  • 3 tbsp soy sauce
  • 2.5 tbsp rice vinegar, or Mirin
  • 2 tsp water
  • 0.5 tsp sugar
  • 1 tsp ginger, grated
  • 4 tsp vegetable oil
  • 0.5 tsp freshly ground black pepper


1. Cut the tuna lengthways into 2 3 long pieces, about 5cm wide. 2. Heat a large non-stick sauté pan over a medium high heat. 3. Meanwhile, rub the tuna fillets with the olive oil and then roll them in the salt and pepper. Sear the fillets until brown on all sides, taking care not to overcook as the fish should be rare inside. 4. Leave to cool slightly, then wrap very tightly in cling film. The tighter it is the easier it will be to slice. Chill for at least 1 hour and preferably up to 12 hours. 5. Cut the mooli into fine julienne. Place the salad leaves on a large platter and pile the mooli on top. 6. Unwrap the fish and slice very thinly. Arrange the fish around the sides of the leaves. 7. Place all the dressing ingredients in a screw-top jar and shake well. 8. Pour the dressing over the salad just before serving and sprinkle with the toasted sesame seeds.

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