Korean Tuna Salad

Charmaine Lu -
  • 250g tuna steaks, cut into chunks
  • 2 tbsp sesame seeds
  • 2 tbsp oil
  • 25g ginger, grated
  • 1 tbsp oyster sauce
  • 1 lime, juice only
  • 15g coriander leaves
  • 1 chopped spring onion
  • ½ red chilli, thinly sliced
  • Toss the tuna chunks in the sesame seeds to evenly coat, then add the oil to a wok and sear the tuna for 3 mins - turning occasionally - until golden and just cooked in the centre. Set aside on a plate.
  • Add the grated ginger to a bowl with the oyster sauce, 1 tsp of oil and the lime juice, then mix well. Arrange the tuna chunks on 2 plates, and drizzle with plenty of the ginger dressing and scatter with all the remaining ingredients.
15 mins
2 serving