Seared Fresh Tuna Salad with Red Curry Dressing Recipe

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  • 3 red peppers, halved and deseeded
  • for the dressing
  • 2tbsp groundnut oil
  • 2tbsp light soy sauce
  • 1tbsp sugar
  • 2tbsp Thai red curry paste
  • ½tsp grated orange zest
  • 3tbsp orange juice
  • 15g (½oz) fresh coriander, chopped
  • 25g (1oz) rocket leaves
  • 2 shallots, thinly sliced
  • 100g (4oz) beansprouts
  • 200g (7oz) cherry tomatoes, halved
  • 2 large, fresh tuna steaks


  • Grill the red peppers skin-side up for 10 minutes until charred, then peel and roughly chop the flesh.

  • Meanwhile, make the dressing by mixing the groundnut oil, soy sauce, sugar and Thai red curry paste. Mix in the orange zest and orange juice.

  • Toss 3tbsp of the dressing with the roasted peppers, coriander, rocket, shallots, beansprouts and tomatoes.

  • Sear the tuna steaks in a non-stick frying pan or on a griddle for 3 minutes on each side, then roughly flake.

  • To serve, pile the salad on to 4 plates, top with the tuna and spoon over the remaining dressing.

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