This dish leaves you feeling remarkably satisfied, yet lightly fed, as with most Japanese food.  The permutations are endless – you can change the marinade for an entirely different meal. You could also use different types of fish or seafood, such as baby octopus or squid.


Raw tuna fillet with greens and chillies


  • 350g fresh tuna steak
  • large bunch of rocket
  • ½ large cucumber, sliced in long strips
  • 4 spring onions, finely sliced
  • 8 cherry tomatoes, halved
  • 1 tablespoon sesame seeds

For the marinade:

  • 2 tbsp tamari or soy sauce
  • 1 tbsp sake/sherry
  • ½ tsp wasabi paste

For the dressing:

  • 1 tbsp lime juice
  • 2 tbsp tamari or soy sauce
  • 2 tsp sesame oil


Mix the tamari, sake and wasabi in a bowl. Cut up the tuna into bite-sized chunks and mix it with the marinade. Combine the dressing ingredients in a small bowl. Pile the rocket, cucumber, spring onions and tomatoes on four plates.

Heat a griddle pan (or non-stick frying pan) and toss the tuna pieces for a few seconds on each side to sear them. Lay them on top of the salad and drizzle with dressing. Top with toasted sesame seeds.