Tuna & Mango Tataki Salad

When making this recipe make sure to lightly sear the tuna as I truly believe tuna tastes better either raw or lightly seared. Once tuna is cooked it becomes tough and loses its flavour. This salad is particularly nice eaten while the tuna is warm, so don’t waste any time once it’s ready and try to eat it straight away.

Tuna and mango tataki Japanese salad Japanese cooking recipe Fiona Uyema FusedIngredients:

Mixed sesame seeds to coat the tuna

Salt and pepper to season the tuna

100g fresh tuna steak/loin

Vegetable oil

A few handfuls of mixed salad leaves

1 ripened mango, peeled and cut into strips

For the dressing:

2 teaspoons soy sauce

1 teaspoon rice vinegar

½ teaspoon sesame oil

Instructions:

1 Mix together the sesame seeds, salt and pepper on a flat plate.

2 Place the tuna on the plate and coat each side in sesame seeds.

3 Heat a little vegetable oil in a non-stick frying pan on a medium to high heat.

4 Place the tuna on the pan and sear each side lightly (less than 1 minute for each side).

5 Transfer to a chopping board and, using a sharp knife, thinly slice the tuna.

6 Place the mixed salad leaves on a serving dish along with the mango strips.

7 Carefully place the tuna slices on top.

8 Mix all the ingredients for the dressing in a bowl and, just before serving, pour over the salad.

 

Healthy Edamame Hummus

Apart from eating them directly from the pods, there are lots of other different ways that you can use edamame, such as tossing the beans into salads and stir-fries. This recipe is one of my favourite ways to use edamame. You’ll need a pestle and mortar and a blender to make this recipe.

Serves 2–3

Ingredients:
1 tablespoon sesame seeds

200g edamame (out of the pod)

2 tablespoons olive oil

½ teaspoon sesame oil

½ clove of garlic, crushed

juice of 1 lemon

2 tablespoons water

Freshly ground salt and pepper, to season

Instructions:
1. Toss the sesame seeds into a roasting tray and place in a fan oven preheated to 150ºC for about 5 minutes.

2. Using a pestle and mortar, grind the hot sesame seeds until most of them are cracked and ground.

3. Cook the edamame, then drain. If still in the pods, remove by using your fingers to gently squeeze the beans out.

4. Place the cooked edamame beans, ground sesame seeds and the remaining ingredients in a blender and blitz until the texture is nice and creamy.

5. If you think the mixture is too dry, then add a little more olive oil or water.

Grilled Avocado & Pomegranate Salad

Serves 2

Ingredients

1 avocado – peeled and sliced

Few handfuls of pomegranate seeds

Few handfuls of washed lettuce

For the dressing:

1 tbsp Fused Clever Classic soy sauce

1 tbsp  Rice vinegar

1 tsp Olive Oil

Instructions

  1. Place the avocado slices on a non stick frying pan on a medium heat and sear on both sides.
  2. To make the salad dressing place all the ingredients in a small bowl and mix well. Set aside.
  3. Place all the ingredients for the salad in a large bowl and mix well.
  4. Drizzle the salad dressing over the salad before serving on a plate.