Skip to content

Tuna Tataki Salad with Spicy Mayo & Crispy Garlic

Recipe

A speedy, Japanese-inspired tuna salad loaded with crispy garlic chips, a zingy ponzu drizzle and a spicy mayo that’ll have you licking the bowl. This one seriously delivers.

Serves: 2 people   |   Cooking time: 15 minutes

MOB   |   Main

  

Ingredients

For the Salad:

  • ½ Brown Onion
  • 160g Cherry Tomatoes
  • 160g Cucumbers
  • 10g Fresh Coriander
  • 40g Mixed Salad Leaves
  • 240g Tinned Tuna
  • 1 Avocado

For the Ponzu Dressing:

  • 1 Lemon
  • 2 tbsp Rice Vinegar
  • 4 tbsp Light Soy Sauce
  • 2 tbsp Honey
  • 2 tbsp Olive Oil
  • For the Spicy Mayo
  • 4 tbsp Mayonnaise
  • 2 tbsp Sriracha
  • 2 Limes

For the Garnish:

  • 4 Cloves Garlic
  • 2 tbsp Vegetable Oil
  • 2 tbsp Sesame Seeds
  • Salt

  

Method

  1. Slice the garlic. Heat the vegetable oil in a small frying pan set over a medium heat. Once hot, add the sliced garlic and fry for 1–2 mins until golden. Lift out with a slotted spoon and drain on kitchen paper. Sprinkle with a pinch of salt and set aside.
  2. Juice the lemon into a bowl and add the remaining ponzu dressing ingredients. Whisk together until combined, then set aside.
  3. In a separate bowl, mix the mayo and sriracha with lime zest and half the lime juice, until smooth. Taste and add extra lime juice if needed. Set aside.
  4. Prep the veg. Thinly slice the onion and cucumber, halve the cherry tomatoes and slice the avocado. Pick the coriander leaves from their stems and set aside.
  5. Add the onion, tomato, cucumber, salad leaves, and coriander to a serving bowl and toss to combine.
  6. Drain the tuna, tear it into chunks, and scatter over the top. Fan out the sliced avocado, then dollop over the spicy mayo. Drizzle with the ponzu dressing and finish with the crispy garlic chips and a sprinkle of sesame seeds.