Yummmmm!!! For all the chilli sauce lovers out there, this spicy tuna salad will tantalise your taste buds. Combine it with the umami flavours of tamari and the unique zesty, warm tones of ginger, and you have yourself the best raw fish salad in town!
Cut the tuna steak into small cubes. Marinate it with 2 tbsp tamari, 1 tbsp spicy Sriracha sauce and 1 tsp sesame oil for 1 hour.
Peel the red pomelo. Try to keep 2 wedges intact when removing them from the inner skin. Peel the rest of the red pomelo away from the thick skin, and we want them loose.
Using a mandoline, slice 3 of the larger red radish thinly. Cut the 2 smallest radishes into halves and wedges, depending on how big they are.
Salad Dressing
Peel the ginger. Grate the ginger to yield 1 tsp.
In a small mixing bowl, add the tamari, rice wine vinegar, grated ginger, Sriracha sauce and caster sugar.
Mix until well combined.
Assembly
Add the red pomelo (excluding the 2 wedges) into the bowl of marinated tuna. Mix well.
Sprinkle ½ tbsp of dried bell pepper mix on one half of the serving plate.
Place the round discs of red radishes on the other side of the plate.
Place the 2 wedges of red pomelo on top of the radish.
Pile the tuna and pomelo mix on top of the radish. Make sure you can see the 2 pomelo wedges.
Add the wedges or halves of the red radish around the plate.
Drizzle 2 tbsp of dressing on top of the salad.
Sprinkle the rest of the dried bell pepper mix on top.
Season with pepper.
Serve immediately.
Video
Notes
Try and buy sushi-grade tuna steaks. As you’re eating this fish raw, they must be of good quality.
If you don’t like tuna, but you like the flavours of this recipe, you can use kingfish or salmon. The same rules apply about getting sashimi-grade fish as you’re eating this raw.
There is no added salt in this recipe as the Sriracha and tamari are salty enough.
You can find dried bell pepper mix in the spice section of your supermarket. If you can’t, you can omit it altogether.
You will have leftover dressing. Just place it in a small bowl on the side in case your guests may want more.
If you can’t find a red pomelo, you can use the yellow pomelo too. The white flesh is not as sweet as the red flesh, but as this recipe has intense umami flavours, it would work just as well. You can also use ruby red grapefruit, which is perfect for colour, flavour and texture.
For a vegan option, substitute tuna with firm tofu or tempeh. They will both absorb the Sriracha marinade well. You’ll just have to cook them off by grilling or sautéing before adding to the salad.