Asian Tuna Salad Recipe

Asian Tuna Salad Recipe

Sebastian Candelon

Lockdown although a difficult time for many, also became a time to really take time to nurture talents, hobbies or discover new gifts. 

So we were over the moon to see local business The Table Cookery School get creative with our fish and share a delicious recipe for Asian Tuna Salad.

The Table Cookery School are on a mission to teach relaxed, hands-on cookery classes with a focus on real food – classic skills, achievable recipes and great local produce, giving you fresh ideas and the confidence to get in the kitchen. 

Overseeing the new limitations to teach in groups they have taken the innovative measure to move their classes online, choose from an abundance of lessons, many aimed at kids and teenagers, from cooking tagine dishes to cupcakes!

Private online classes are also available where you can gather round with your family to learn together and have a lesson made designed to meet your intention and taste!

But for now, let's get back to the tuna!


Marinate the tuna for an hour in soy sauce, a splash of rice vinegar, fresh ginger and a lime leaf.
Whilst marinating put together the Asian salad of parboiled sprouting, plunged quickly into cold water to keep its colour and crunch.
Added thin strips of carrot and strips of spring onion and made a dressing of sesame oil, soy sauce, splash of rice vinegar, a tsp of local honey and a squeeze of lime juice, grated ginger, some red chilli and chopped coriander.
Let it sit for a few minutes to soak up the flavours then BBQ or pan fry the tuna steaks for a minute or so each side to leave them pink inside.

Place the salad on top of the Tuna, sprinkle with sesame seeds and serve.


Thanks so much Table Cookery for sharing your divine recipe!

If you want to learn more about what Table Cookery have to offer click here