Sashimi Salad

Preparation info

  • Difficulty


Appears in

Balance and Harmony

By Neil Perry

Published 2008

  • About

If you would like a starter for your shared table, this is probably a good one to try. The only difficult thing about this dish is making sure you have a good relationship with your fishmonger so you can get the best quality fish. If fish is going to be served raw it must be really well handled. Kingfish, trevally, swordfish, mackerel, john dory, snapper and whiting are all magic in this salad; scallops, scampi and squid are also a welcome addition to any raw plate.


  • 300 g (10½ oz) sashimi-grade tuna
  • 1 large handful of small mesclun leaves


  • 1 dried small red chilli
  • 3 tablespoons grated palm sugar (jaggery)
  • 125 ml (4 fl oz/½ cup) rice vinegar
  • 125 ml (4 fl oz/½ cup) Japanese soy sauce
  • ¼ teaspoon mustard powder
  • ½ small Spanish onion, grated
  • ¼ teaspoon freshly ground white pepper
  • 125 ml (4 fl oz/½ cup) vegetable oil


To make the dressing, roast the chilli briefly in a hot, dry heavy-based pan until blackened, then grind to a powder. Boil the sugar and 1 tablespoon water in a small pot until the sugar caramelises. Add the chilli and the remaining dressing ingredients to the pot, whisk to incorporate and then leave to cool to room temperature.

With a very sharp knife, cut the tuna into 5 mm (¼ inch) thick slices. Drizzle a little of the dressing over the mesclun and toss lightly. Place the tuna around the outside of a large platter, place the mesclun in the centre and drizzle the remaining dressing over and around the tuna.