Japanese marinated tuna with a ginger-spiced salad and ponzu dressing


A punchy marinade, salad and dressing takes tuna to the next level.


For the tuna

  • 2 x 175g/6oz tuna steaks

For the marinade

For the salad

  • 50g/1¾oz bean sprouts
  • 1 carrot, julienned
  • 10 mangetout, thinly sliced
  • 50g/1¾oz mooli, thinly sliced
  • 2 tsp pickled ginger, finely chopped
  • 2 heads pak choi, halved

For the ponzu dressing