• 6servings
  • 30minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsB1, B6, H, C, E
MineralsSelenium, Natrium, Silicon, Calcium, Magnesium, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 Lebanese cucumber, peeled, seeded and diced

  2. 600g tuna loin, trimmed and diced into 5mm cubes

  3. 1-2 long red chillies, seeded, finely diced

  4. 1/3 cup firmly packed coriander leaves, chopped finely

  5. 2 teaspoons sesame oil

  6. 1 1/2 teaspoons black sesame seeds

  7. 3 teaspoons lime juice

  8. Generous pinch of sea salt

  9. 1 tablespoon white miso paste

  10. 1 tablespoon mirin

  11. 2 tablespoons peanut, grape seed or other flavourless oil

  12. 1-2 teaspoons lime juice

  13. Lime wedges and coriander sprigs, to serve

Instructions Jump to Ingredients ↑

  1. Combine cucumber, tuna, chilli, coriander, oil and sesame seeds in a medium bowl. Stir to combine and set aside in the fridge until ready to serve. Tuna mixture can be made up to 4 hours in advance, but ideally should be made as close to serving as possible. Just before serving stir lime juice and salt into tuna mixture and taste to check seasoning.

  2. For the dressing whisk together miso paste, mirin, oil and lime juice in a small bowl until smooth.

  3. Just before serving, stir lime juice and salt into tuna mixture and taste to check the seasoning.

  4. To serve, place a 6cm biscuit cutter in the centre of each of four serving plates. Fill loosely with tuna mixture and remove biscuit cutter. Drizzle a little of the dressing around the tuna and serve with lime wedges and a sprig of coriander if desired.


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