Spicy tuna tartare salad recipe

Neil Perry
Spicy tuna tartare salad.
Spicy tuna tartare salad. Photo: William Meppem
Difficulty
Easy
Dietary
Dairy-free

This fresh and flavoursome dish works well as part of a dinner spread or on its own.

Ingredients

400g sashimi-quality tuna, diced into 5mm cubes

1 small cucumber peeled, cut in half, de-seeded and cut into fine dice

3 spring onions, sliced into rounds

2 shallots, chopped 2 tbsp fresh coriander, finely chopped

pinch sea salt

2 baby gem lettuces, leaves separated, washed and dried

2 tsp toasted sesame seeds

2 tsp black sesame seeds

For the dressing

2 tbsp gochujang​

80ml rice vinegar

50ml extra virgin olive oil

2 tbsp toasted sesame oil

1 tbsp caster sugar

1 tbsp soy sauce freshly ground black pepper

Note: Serve with pork belly and kimchi stir fry, steamed rice and steamed Asian greens drizzled with oyster sauce. 

Method

1. Whisk dressing ingredients together in a bowl until the sugar has completely dissolved.

2. In a medium bowl, gently toss tuna, cucumber, spring onions, shallots, coriander and season with salt to taste.

3. Place lettuce on 4 plates and divide the tuna mix among them, making a mound on each bed of lettuce. (Alternatively, allow everyone to make their own parcels, san choi bao style.) Sprinkle with the sesame seeds.

Note: Serve with pork belly and kimchi stir fry, steamed rice and steamed Asian greens drizzled with oyster sauce.