Tuna, radish & cucumber salad with wasabi dressing

Name: Tuna, radish & cucumber salad with wasabi dressing
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 2
Ingredients: 50 g vermicelli rice noodles; 1 midi cucumber; 75 g radishes, trimmed and thinly sliced; 1 red chilli, deseeded and finely chopped; 1 tbsp sushi ginger, finely chopped; 240 g pack No.1 Yellowfin Tuna Steaks; 1 tsp sunflower oil; 1 tsp black, white or mixed sesame seeds; 1 punnet Essential Salad Cress

Delicate to eat, beautiful to look at, and all in just 20 minutes.

5 out of 5 stars(1) Rate this recipe

HealthyHigh protein2 of your 5 a day

Serves2
CourseMain meal
Prepare15 mins
Cook5 mins
Total time20 mins

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50g vermicelli rice noodles
1 midi cucumber
75g radishes, trimmed and thinly sliced
1 red chilli, deseeded and finely chopped
1 tbsp sushi ginger, finely chopped
240g pack No.1 Yellowfin Tuna Steaks
1 tsp sunflower oil
1 tsp black, white or mixed sesame seeds
1 punnet Essential Salad Cress

For the dressing

1 tbsp Cooks’ Ingredients Mirin Rice Wine
1 tbsp light soy sauce
1 lime, juice
1 tsp wasabi, to taste

Place the noodles into a heatproof bowl, cover with boiling water and set aside for 10-12 minutes until softened. Drain and cool. Meanwhile, mix together the dressing ingredients and set aside.
Using a vegetable peeler, slice the cucumber into ribbons. Toss with the cooled noodles, radishes, chilli and pickled ginger
Heat a frying pan. Brush the tuna with the oil, sprinkle with sesame seeds, then cook for 2-41/2 minutes on each side, until nicely browned and the centre is cooked to your liking, from pink to well done.
Divide the salad between 2 shallow bowls, then top with the tuna. Pour on the dressing and scatter over the cress.