Seared sesame tuna on pickled cucumber salad

Seared sesame tuna on pickled cucumber salad
  • 0:15 Prep
  • 0:07 Cook
  • 6 Servings
  • Capable cooks

Featured in
Fish & seafood recipes, Tuna recipes


  • 2 (about 500g) green cucumbers, ends trimmed, thinly sliced crossways
  • 2 130g pkts fresh baby corn, halved lengthways
  • 2 tablespoons drained pickled ginger (Buderim Ginger brand), chopped
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon wasabi paste
  • 2 garlic cloves, crushed
  • 125ml (1/2 cup) peanut oil
  • 3 (about 200g each) tuna steaks
  • 80g (1/2 cup) sesame seeds
  • Salt & freshly ground black pepper


  • Step 1
    Cook the cucumber in a medium saucepan of boiling water for 2 minutes or until tender. Use a slotted spoon to transfer to a colander and refresh under cold running water. Drain well. Transfer to a large bowl. Return the water to the boil and add the corn. Cook, uncovered, for 2 minutes or until tender. Drain, refresh under cold running water and drain well. Add the corn and ginger to the cucumber, and set aside until required.
  • Step 2
    Place the lemon juice, wasabi paste, garlic and 80ml (1/3 cup) of the peanut oil in a small bowl. Use a fork to whisk until well combined. Set aside until required.
  • Step 3
    Cut each tuna steak in half crossways. Place the sesame seeds on a plate. Evenly coat each side of the tuna pieces with the sesame seeds. Season both sides with salt and pepper.
  • Step 4
    Heat 1 tablespoon of the remaining oil in a large non-stick frying pan over medium heat. Add half the tuna and cook for 1 1/2 minutes each side for rare or until cooked to your liking and the sesame seeds are toasted. Transfer to a plate and cover loosely with foil to keep warm. Repeat with remaining oil and tuna.
  • Step 5
    Drizzle half the wasabi dressing over the cucumber mixture and toss gently until well coated. Taste and season with salt and pepper.
  • Step 6
    Divide the pickled cucumber salad among serving plates and top with the tuna. Drizzle with the remaining dressing and serve immediately.

  • Low carb
  • Low kilojoule
  • Low sodium
  • Low sugar


  • 1581 kj


  • 28g

    Fat Total

  • 5g

    Saturated Fat

  • 4g


  • 28g


  • 45mg


  • 138.42mg


  • 3g

    Carbs (sugar)

  • 3g

    Carbs (total)

All nutrition values are per serve


You can carry out steps 1 and 2 up to 2 hours ahead. Cover the cucumber mixture with plastic wrap and place in the fridge until required. Continue from step 3, 15 minutes before serving.

  • Author: Amanda Kelly
  • Image credit: Chris Chen
  • Publication: Australian Good Taste



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