Asian Tuna Cucumber Salad

    Asian Tuna Cucumber Salad

    15saves
    25min


    148 people made this

    A good starter that combines fresh tuna with a sesame soy dressing. Make sure to use the freshest tuna available.

    Ingredients
    Serves: 6 

    • 350g sushi-grade tuna fillets, diced
    • 60g cucumber, diced
    • 1 avocado - peeled, stone removed and diced
    • 4 spring onions, chopped
    • 1 1/2 teaspoons chilli flakes
    • 1 tablespoon toasted sesame seeds
    • 1 1/2 teaspoons lemon juice
    • 2 teaspoons sesame oil
    • 1/2 cup (125ml) soy sauce

    Directions
    Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

    1. In a medium bowl, combine the tuna, cucumber, avocado, spring onion, chilli flakes and sesame seeds. Pour in the lemon juice, sesame oil and soy sauce and stir carefully to blend so as not to mash the avocado. Place this bowl into a larger bowl that has been filled with ice. Chill in the refrigerator for 15 minutes, but not longer.
    2. Once chilled, remove the bowl from the ice and invert onto a serving plate.

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    Reviews (5)

    by
    1

    Used different ingredients. NO COOKING and this recipe tastes awesome!!! It was a smash hit at a formal dinner party! I was out of sesame seeds and green onion. I substituted a small amount of white onion for the green. I also used fresh red peppers. I suggest tasting often as you mix in small portions of the soy sauce. A half cup of soy sauce would have been way too salty. - 29 Sep 2008

    by
    1

    Let me start with, I am not a fish eater at all but when I saw this recipe I thought I would make it for my guest over the New Years celebration at my home. I got such great things said about the dish that I ended up printing out the recipe for some of my guests. Great stuff and my wife loved it. Thanks, Shimi - 29 Sep 2008

    by
    1

    recipe was great, maybe people should try to make the recipe the way it was written. I am a butcher, and there is no way a London Broil could possibly be used as a substitute for Tenderloin. - 29 Sep 2008

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