Prep 5 mins
Cook 0 mins
This wonderful dish may not be quite authentic with the addition of Old Bay Seasoning but it is delicious and super-easy to make. I have made it with both tuna and salmon which has not made any difference to the flavour.
- 1⁄2 lb fresh tuna, very thinly sliced
- 1 cup English cucumber, julienned
- 2 tablespoons sesame seed oil
- 4 tablespoons unseasoned rice vinegar
- 1 tablespoon sugar
- 2 tablespoons soy sauce
- 1⁄4 teaspoon Old Bay Seasoning
- 1⁄8 teaspoon red pepper flakes
- 1⁄8 teaspoon cayenne pepper
- 1⁄4 cup green onion, chopped
- 1⁄4 cup sesame seeds
- Mix all dressing ingredients together and pour over tuna and cucumber.
- Sprinkle over topping, cover and refrigerate for an hour or so.
- Serve over cold rice (any sticky kind will do) with pickled ginger and wasabi paste.
Really yummy! I think it's crucial to use fresh tuna (as written) in this salad. You just won't get the same result with canned/pouched tuna. I seared my tuna on both sides, leaving the middle very rare before slicing. The dressing went perfectly with this. Next time I will add some avocado slices. Thanx for sharing!
This is sooooo good! I LOVE LOVE LOVE the dressing! I used two 8oz cans of Wild Oats natural smoked light tuna slices in water (good stuff). I waited to add the green onions until I served it and then I sprinkled toasted sesame seeds over it in place of the almonds. I served it atop cold sushi rice. I wish I'd had wasabi and pickled ginger but I forgot to add them to my grocery list because it wasn't listed in the ingredients. I will be making this again! Made for 1-2-3 hit wonders.
Very nice dressing. I enjoyed this. It was easy to make. Instead of almonds, I used toasted sesame seeds; and salmon for the fish. I love the sesame oil flavor. Nice recipe Bokenpop.