Tuna carpaccio with Asian salad

Quick, healthy, and wholesome tuna carpaccio - the perfect Asian inspired dinner for the busier nights! Suitable for the 2-Day Fast Diet.

  • 5 mins preparation
  • 5 mins cooking
  • Serves 1
  • Print


Tuna carpaccio with asian salad
  • 80 gram tuna steak
  • 50 gram red cabbage, shredded finely
  • 20 gram curly endive (frisee lettuce)
  • 1/2 baby fennel bulb (65g), sliced thinly
  • 1/2 lebanese cucumber (65g), cut into ribbons
  • 1 teaspoon sesame seeds, lightly toasted
Wasabi dressing
  • 1 teaspoon kecap manis
  • 1 tablespoon lime juice
  • 1/2 teaspoon wasabi
  • 1/2 teaspoon mirin
  • 1/4 teaspoon sesame oil


Tuna carpaccio with asian salad
  • 1
    Heat a lightly oiled small frying pan over high heat; cook tuna for 1 minute each side or until golden. Transfer to a plate; cool. Cover; refrigerate for 10 minutes.
  • 2
    Meanwhile, combine cabbage, lettuce, fennel and cucumber in a small bowl.
  • 3
    Make wasabi dressing: Combine ingredients in a screw-top jar; shake well.
  • 4
    Slice tuna thickly; arrange over salad. Drizzle with dressing; serve sprinkled with sesame seeds.


Use a mandoline or V-slicer to cut the fennel thinly. Curly endive is a feather leaf lettuce with a strong flavour; substitute with baby rocket leaves (arugula).

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