You’ll need a spiralizer to turn the white radish into noodles, but once you taste this fiery, cool and crunchy salad you’ll realise it’s a great investment. You can use salmon or mackerel in place of the tuna if you like.
For the salad:
- ½ a white radish, also called daikon or mooli (about 150g), peeled
- Vegetable oil, for frying
- 2 x 200g pieces of sushi-grade tuna loin
- ¼ of a cucumber, thinly sliced
- ¹⁄³ bunch of coriander (about 10g), chopped, tender stems and all
- 2 sheets of nori seaweed, cut into 2cm squares
- 2 tbsp of sesame seeds, toasted until golden in a dry frying pan
- 2 tbsp of chopped pickled ginger
- Sea salt and freshly ground black pepper
For the dressing:
- 1 tbsp of dark soy sauce
- 1 tbsp of rice wine vinegar
- 1½ tsp of wasabi paste
- 1 tsp of clear honey
- 2 tbsp of olive oil
- 1 tsp of sesame oil
1. Have ready a bowl of heavily iced water. Use a spiralizer to turn the white radish into noodles. Immerse in the iced water for ten to 15 minutes until they are crisp and very cold.
2. For the dressing, in a small bowl, whisk together the soy sauce, rice wine vinegar, wasabi and honey, followed by the olive oil and sesame oil. Set aside.
3. Heat a non-stick frying pan over a medium-high heat and then add a splash of oil. Season the tuna with salt and pepper and sear all over – just until the surface is a nice, toasty brown colour; make sure you don’t overcook it. Remove from the pan and leave to rest for two to three minutes.
4. Drain the noodles and place them on a clean tea towel or on several layers of kitchen paper, to get rid of the excess moisture.
5. Tip the noodles into a large bowl and combine them with the cucumber, coriander, nori squares, sesame seeds and pickled ginger.
6. Toss the salad with the dressing and divide between two plates. Slice the tuna, arrange it next to the salad and serve.
Recipe from Dopamine Diet by Tom Kerridge, photography by Cristian Barnett (Absolute Press, £13.60)