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
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Ingredients
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
Method
Tuna carpaccio with asian salad
- 1Heat 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.
- 2Meanwhile, combine cabbage, lettuce, fennel and cucumber in a small bowl.
- 3Make wasabi dressing: Combine ingredients in a screw-top jar; shake well.
- 4Slice tuna thickly; arrange over salad. Drizzle with dressing; serve sprinkled with sesame seeds.
Notes
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).