Name: Sashimi Salad
Cuisine: British
Ingredients: ¼ teaspoon freshly ground pepper; 300 g sashimi-grade tuna; 1 cup small-leaf mesclun; 1 small dried red chilli; 1 tablespoon water; 3 tablespoons palm sugar; 6 tablespoons vegetable oil; 6 tablespoons rice wine vinegar; 6 tablespoons Japanese soy sauce; ¼ teaspoon mustard powder; ½ small red onion, grated

Preparation info

Difficulty
Easy

Appears in

Simply Asian

By Neil Perry

Published 2000

About

Inspired by a great salad I had at Nobu in London, I made the dressing for this dish a lot more spicy - not very Japanese, but delicious all the same.

Trevally, kingfish, small yellowtail, bluenose mackerel, tommy ruff and swordfish can all be substituted for the tuna, but they must be caught and killed appropriately - that is, sashimi-grade (the flesh will then taste sweet as opposed to slightly bitter). I find this dressing also makes a great dipping sauce for sushi and, for a ref