Go Back
–+ servings
Total Time :20 minutes
Servings: 2

INGREDIENTS
 

  • 9 ounces/250 grams sashimi-grade tuna, cut into ¾-inch/2 cm cubes
  • 1 tablespoon teriyaki sauce
  • 1 tablespoon sesame seeds
  • Salt and ground black pepper
  • 1 tablespoon olive oil

Salad:

  • 2 cucumbers, thinly sliced
  • 1 handful baby greens
  • 1 small red onion, thinly sliced
  • 1 small red chili pepper, finely sliced (optional, to taste)
  • 3 radishes, thinly sliced
  • 1 scallion, thinly sliced
  • 3 tablespoons peanut butter
  • 2 tablespoons hot water
  • 1 tablespoon soy sauce
  • 1 tablespoon sweet chili sauce
  • Juice of 1 lemon
  • Pinch of salt
  • 1 teaspoon sesame oil

INSTRUCTIONS

  • In a large bowl, combine the cucumbers, baby greens, red onion, chili, radishes, and scallion. Toss with a drizzle of olive oil, lemon juice, and a pinch of salt.
  • In a small bowl, whisk together the peanut butter, hot water, soy sauce, sweet chili sauce, lemon juice, sesame oil, and salt until smooth and pourable. Add a splash of more water if needed to loosen the consistency.
  • Heat a skillet over high heat. Pat the tuna dry with paper towels, season with salt and pepper, and sear in the hot skillet with olive oil for about 3 minutes, turning occasionally to brown on all sides.
  • Add the teriyaki sauce and sesame seeds and stir to coat. Cook for another 1 to 2 minutes until glazed but still pink in the center. Remove from heat.
  • Arrange the salad on two plates. Top with the warm tuna cubes and drizzle generously with the peanut dressing. Serve immediately.