Horseradish is pungent, sulphurous and therefore goes well with flavours that can stand up to it – enter oily fish. Have you ever tried oven baking a salmon fillet in a parcel with a dollop of horseradish sauce? If not please do it’s Immense. Tuna and horseradish make an excellent combination too and since Wasabi is a Japanese horseradish the same rules of compatibility apply.
This is quite a small & light dish, perfect for a light lunch or Summer evening, when one might have indulged on a bit of *home made healthy* ice-cream during the afternoon… It does require you to have some home-made mayonnaise on hand, but if you don’t then a batch can be knocked up with relative ease. A version with 2 egg yolks, salt, 250mls oil (a combo of 25mls Avocado oil and 225mls mild olive oil works nicely here) and finish with 1/4 juice lime. A slow drizzle of oil into a food processor and patience is the key to making super mayo. You will have lots of mayo spare to drizzle on future salads. In this batch I avoided mustard in the base as wasabi will bring that edge.
Ingredients (serves 2)
- 3 Tablespoons of above Mayo recipe
- 1 tsp Wasabi powder (Clearspring a good choice) mixed with 1/2 tsp of water into a paste
- 1/4 juice lime
- Tablespoon chopped Coriander
- 1/2 tsp tamari
- tsp chopped chives
- Handful rocket leaves, half a large cucumber, julienned, a few coriander leaves
- A dressing made from olive oil / garlic infused olive oil, splash tamari, Himalayan salt, squeeze lemon juice.
- tsp sesame seeds
Plus 2 Tuna Steaks – mine were from Waitrose frozen food section
- First make up the dressing, by combining all the above ingredients in a small bowl. Chill till ready to use.
- Next make up the salad component by mixing the leaves with the cucumber and tossing with the dressing. Finish with a sprinkle of sesame seeds.
- Finally cook the tuna in a little coconut oil/ghee on a hot griddle pan for approx 2 mins on each side (less if you prefer it rarer I did manage to over cook mine). Leave the tuna to rest for a minute or so, then slice in half on the diagonal.
- Pile the salad on a plate, with the tuna on top, and finish with a blob of the hot mayonnaise and a pretty leaf of coriander.