Seared Tuna Steak Salad with Ginger & Lime Vinaigrette

  • Serves : 4
  • Difficulty level : Intermediate
  • Type : Starter


  • Seared tuna
  • 120ml soy sauce 
  • 120ml pineapple juice 
  • 2 tsp chilli garlic sauce 
  • 1 tbsp sesame oil 
  • 2 tsp cornflour 
  • 120ml runny honeyè 
  • 4 tbsp toasted black & white sesame seeds 
  • fresh tuna steaks 
  • Salad
  • 240g spring greens or bistro salad leaves 
  • 350g fresh pineapple chunks 
  • Half a bunch fresh coriander 
  • red chilli ,sliced
  • Ginger & lime vinaigrette
  • 240ml sesame oil or toasted sesame oil 
  • 4 tbsp pineapple juice 
  • 2 tsp chilli garlic sauce (or more to taste)
  • Zest & juice 2 limes 
  • cloves garlic grated or minced
  • 120ml soy sauce 
  • 4 tbsp rice vinegar 
  • 2 tbsp tahini 
  • 4 tsp fresh ginger grated
  • 2-3 tbsp toasted black & white sesame seeds 
  • To serve
  • avocados peeled, halved and sliced


  1. In a small saucepan, mix the soy sauce and cornflour until smooth. Stir in the pineapple juice, honey, chilli garlic sauce and sesame seeds.
  2. Place the pan on a medium heat and bring to the boil, then reduce the heat and simmer for 3-4 minutes until the sauce is just beginning to thicken and coat the back of a spoon. Set the pan aside.
  3. Heat a large griddle pan on high and add 1 tbsp sesame oil. Sear the tuna steaks for 1-2 minutes, then flip and brush the seared side with the soy sauce mixture. Sear for 1-2 minutes more, then remove the steaks from the pan and brush them with the remaining soy sauce mixture. Slice into strips.
  4. To prepare the salad, combine the greens, coriander, pineapple chunks and sliced red chilli in a bowl.
  5. In another bowl make the vinaigrette by combining the sesame oil, soy sauce, pineapple juice, rice vinegar, chilli garlic sauce, tahini, 2 tsp lime zest, juice of 2 limes, fresh ginger and garlic. Add 2-3 tbsp black and white sesame seeds.
  6. To serve, divide the salad between 4 plates. Peel, halve and slice the avocados and place on top of the salad with the seared tuna, then drizzle over the vinaigrette.