Seared Tuna, White Radish & Sesame Salad

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Serves 2 people

It’s the age old adage; New Year new rules. January comes around and all the “old” new years resolutions get dusted off. cupboards get cleansed in preparation for a post Christmas detox and everyone in my household turns grumpy (me especially.)

However, sometimes there are beacons of light in the form of healthy, delicious dinners which make me positively excited to cook and eat. the D word (diet) is banned in my household; I don’t want my four young daughters scarred for life even thinking about any form of food depravation so the need to enjoy tasty, healthy meals together becomes ever more important.

That clever old chap, chef Mr Tom Kerridge, took his own health in his hands and lost a lot of weight. Predictably, there followed a diet cookbook! However I am not complaining, with recipes this good….bring it on.

Taken from the “Dopamine Diet” by Tom Kerridge


  • 1/2 white radish (also known as daikon or mooli)
  • vegetable or sunflower oil for frying
  • 2 x 200 Grams
    sushi grade tuna loin
  • 1/4 cucumber, thinly sliced
  • 10 Grams
    coriander (leaves and stems), roughly chopped
  • 2 sheets nori seaweed
  • 2 Tablespoons
    sesame seeds, toasted in a dry frying pan
  • 2 Tablespoons
    chopped pickled giner
  • Pinches
    sea salt and black pepper
  • For the dressing
  • 1.5 Teaspoons
    wasabi paste
  • 1 Teaspoon
    clear honey
  • 2 Tablespoons
    olive oil
  • 1 Teaspoon
    sesame oil


  1. Prepare a bowl of iced water.

  2. Use a spiraliser to turn the white radish into noodles. Immerse in the iced water for 10 to 15 minutes until they are crisp and very cold.

  3. Make the dressing: whisk all dressing ingredients together in a small bowl adding the olive oil and sesame oil last.

  4. Heat a non-stick frying pan over a medium high heat and then a splash of oil.

  5. Season the tuna with salt and pepper and sear all over - just until the surface is a nice, toasty brown colour, you don't want to overcook it.

  6. Remove from the pan and set aside to rest for two to three minutes.

  7. Drain the noodles and place them on a clean tea towel or on several layers of kitchen paper to get rid of the excess moisture.

  8. Tip the noodles into a large bowl and combine them with the cucumber, coriander, nori squares, sesame seeds and pickled ginger.

  9. Toss the salad with the dressing and divide between two plates. Slice the tuna and place it next to the salad and serve.


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