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#SaturdaySessions: Tuna tataki salad

Recipes for the weekend

#SaturdaySessions: Tuna tataki salad
Model Daniella Peita Graham shares a recipe inspired by a seared tuna dish from Kuala Lumpur's Cilantro restaurant

Eating clean, it seems, never goes out of style. Who better to teach us a thing or two about tasty yet guilt-free grub than model Daniella Peita Graham? As it turns out, the Eurasian beauty isn't just adept in front of the camera. She's quite the cook too, and her debut cookbook, On The Table At Home, reflects the mix of culinary influences she has grown up with, but also her penchant for combining light, bright flavours for the dinner table. Below, her recipe for a crowd-pleasing tuna tataki salad that won't burst the seams of your Hervé Léger dress.


Here's what you need

Serves 4 

500g sashimi-grade tuna loin

2 teaspoons vegetable oil

1 tablespoon white sesame seeds

2 cups mixed green salad leaves

1 cup cherry tomatoes, halved

1/2 red onion, halved and thinly sliced

1 Japanese cucumber, halved lengthways, seeds scraped out, thinly sliced

1 avocado, sliced

2 sheets nori, cut into thin strips using a scissors


For the dressing

2 tablespoons mirin

1 tablespoon cooking sake

1 teaspoon white sugar

1 teaspoon grated ginger

1/4 cup soy sauce

2 tablespoons lemon juice

1/2 teaspoon freshly ground black pepper


How to make it

1. To make the dressing, heat a small saucepan over medium heat. Add the mirin and sake and bring to the boil. Transfer to a small bowl and add the sugar, ginger, soy sauce, lemon juice and black pepper. Mix well and set aside.

2. Season the tuna with salt and freshly ground black pepper. Heat the vegetable oil in a medium frying pan over high heat. Add the tuna and sear for 20 seconds on each side. Transfer the tuna to a plate and cover with foil. Set aside to rest. 

3. To toast the sesame seeds, heat a medium dry frying pan over medium heat. Add the sesame seeds and cook for 30-60 seconds, shaing the pan regularly, until light browm. Remove from the heat and set aside.

4. Put the salad leaves, tomato halves, red onion, cucumber and avocado in a large bowl. Add half of the dressing and toss to combine. 

5. Slice the tuna across the grain int thin slices.

6. To serve, place the salad mixture onto plates and top with the slices of tuna. Drizzle the tuna with the remaining dressing and scatter over the toasted sesame seeds and nori. Serve immediately. 

on the table at home
This recipe was reproduced with permission from Daniella Peita Graham's cookbook, On The Table At Home. Loved it? You can purchase it online or from Gallery & Co. For more #SaturdaySessions recipe inspiration, click here

Denise Kok

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