Thai pan seared tuna salad

Sometimes, I like fast cooking because there are other things to do or just because I don’t feel like cooking very elaborately. Of course, I still want a dish packed with taste, that’s why this pan-seared tuna salad with ginger dressing is an excellent choice when you don’t have a lot of time but still want your tastebuds dancing. It probably takes about 15 minutes from cutting to eating, tops. Here goes!

Note: I know, eating tuna is not good, I know. But it’s so gooood! In any case, you can always replace the tuna by a nice piece of lean steak if you’re a meat eater and then just follow the recipe as described but with the steak instead of the tuna. For vegetarians… Marinate the tofu another batch of dressing for at least half a day, turning it from time to time when you pass the fridge so that the flavours really soak in. 


For the salad:

  • 1 nice piece of raw tuna 
  • 1 large tomato or two smaller ones, room temperature
  • half a cucumber
  • salad (I used young salad mixed with beetroot leaves)
  • 1 carrot
  • 1 small sweet/red onion
  • 1 handful of fresh mint
  • 1 handful of coriander (yikes, only if you like the soap taste) 
  • bit of sesame seeds to top it off

For the dressing:

  • 1 clove of garlic, crushed
  • 1 tablespoon of sweet soy sauce (or regular and then add 1 teaspoon of honey)
  • 1,5 tablespoons of fish sauce
  • 1,5 tablespoons of lime juice
  • 1 tablespoon of avocado oil (or sesame or any other type you like) 
  • 1 tablespoon of grated ginger for subtle ginger hints or more, according to taste
  • sea salt

For the tuna: 

  • bit more sweet soy sauce
  • sea salt


  1. An hour or so in advance: put all the ingredients of the dressing together and let sit until you need it. 
  2. Cut the tomatoes into pieces, the cucumber and carrot into strips and finely chop the onion. Add the salad to it and pour over the dressing. Mix in the handfuls of mint and coriander. Mix everything well.
  3. Put a pan on the stove and turn the heat up high. Put a little bit of avocado oil in the pan and let it get really hot. 
  4. Rub both sides of the tuna with a teaspoon of sweet soy sauce and put in the scorching hot pan, not even a minute on each side. 
  5. Take tuna out of the pan and cut into long strips.
  6. Plate the dish: put the salad on a plate, put the tuna strips on top of it and add another two twists sea salt and sprinkle some sesame seeds on the tuna to finish it off. 
  7. Eat!


Again, variation is possible. I usually toast some peanuts add on top at the end, but I was out of peanuts. For those who like it hot: add a fresh chili pepper to it, with or without the seeds. 

This dish just never disappoints, and it’s a very healthy one as well. 

Next time, my scorching hot opinion on a certain restaurant, probably. 




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