This delicious Japanese tuna salad is so fresh, healthy and clean-tasting. The recipe makes more dressing than you need but it can be stored in the refrigerator for use later.
- 2 pieces sashimi tuna, approximately 4 x 2 x 20 cm each (1 1/2 x 3/4 x 8 inches)
- salt and white pepper
- vegetable oil
- 1 cup daikon radish, very finely grated
- ⅓ cup white onion, very finely grated
- 2 tablespoons spring onions (scallions), finely sliced
- 1 medium- sized beetroot, finely julienned
- 2 tablespoons ginger, finely julienned
- 1 clove garlic, finely sliced and fried to golden
- ½ tablespoon celery leaves, shredded
- 1½ tablespoons shiso, shredded
For ponzu dressing
- ¼ white onion, very finely grated
- 360 ml yuzu vinegar
- 200 ml canola oil
- 2 teaspoons grapeseed oil, see notes
- pinch white pepper
- Season the tuna with salt and white pepper. Heat a small amount of oil in a heavy-based frying pan and sear the tuna for about 10 seconds on all sides, so the tuna is coloured on the outside but still raw inside. Leave to cool then cut into 1 cm slices and lay in a wide serving bowl.
- To make the dressing, mix the onion with two-thirds of the citrus vinegar. Combine the rest of the vinegar with the grapeseed oil, whisking just briefly. Whisk in the onion and vinegar mixture, sesame oil and pepper.
- Pour ½ cup of the dressing over the tuna. Combine the daikon and white onion and scatter over the top. Sprinkle with the spring onion, beetroot, ginger, garlic and celery and shiso leaves.
- Substitute canola oil for the grapeseed oil if necessary.