Cooking Healthier with Tom Kerridge: Seared Tuna with Asian Salad Recipe

Name: Cooking Healthier with Tom Kerridge: Seared Tuna with Asian Salad Recipe
Total time: 30 min
Ingredients: 2 x 120 Tuna; 1 tbsp Chili oil; 1 ½ cloves Garlic, grated; 2 tsp Ginger, grated; 1 tbsp Sesame oil; 100 g Cabbage, shredded; 100 g Cucumber; 50 g Scallion, shredded; 100 g Carrot; 100 g Bean sprout; 100 g Edamame bean; 100 g Glass noodle; 1 Chili pepper, sliced; Cilantro; 4 Nori seaweed; 2 tbsp Olive oil; 2 tbsp Soy sauce; 1 tbsp Honey

By Tom Kerridge · 30 min

Ingredients

Tuna2 x 120
Chili oil1 tbsp
Garlic · grated1 ½ cloves
Ginger · grated2 tsp
Sesame oil1 tbsp
Cabbage · shredded100 g
Cucumber100 g
Scallion · shredded50 g
Carrot100 g
Bean sprout100 g
Edamame bean100 g
Glass noodle100 g
Chili pepper · sliced1
Cilantro
Nori seaweed4
Olive oil2 tbsp
Soy sauce2 tbsp
Honey1 tbsp

Instructions

Mix the marinade ingredients in a shallow bowl, coat the tuna, and refrigerate for 30 minutes.
In a large bowl, mix the salad dressing ingredients, add all the prepared vegetables, and leave to stand for 20 minutes.
Preheat a frying pan on the hob and add a splash of oil.
Take the marinated tuna from the fridge and press it into toasted sesame seeds.
Lay the tuna seed side down in the pan and cook for 3 minutes, then flip, remove from the pan and serve alongside the salad.

Summarized from Tom Kerridge's video. Watch it for the details.

Watch the recipe video

More recipes with

Garlic Ginger Scallion Carrot Cabbage Cucumber Bean sprout Nori seaweed

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