Chargrilled Tuna Salad

Serves 4.

Tuna is low in fat, packed with protein and high in vitamins and minerals, so it’s good for you as well as being delicious!


  • 600g tuna steak
  • 60ml mirin (rice wine)
  • 1 tbsp light soy sauce
  • 1 garlic clove, crushed
  • 1 small fresh red chilli, deseeded, chopped finely
  • 1 spring onion, chopped finely
  • 2 medium red peppers, sliced thinly
  • 200g mixed salad leaves


  1. Cook the tuna on a hot, oiled griddle, grill or barbecue until browned on both sides and cooked as desired. Cover, rest for 2 minutes then cut into thick slices.
  2. Meanwhile, combine the mirin, soy sauce, garlic, chilli, and spring onion in a screw-top jar and shake well.
  3. Combine the tuna and dressing in a large bowl, add the red pepper and salad leaves, toss gently to combine.
  4. Remove from the griddle, squeeze over a little extra lemon juice and season with salt and freshly ground black pepper. Serve immediately with a generous dollop of the Tropical Fruit Salsa.