Asian Tuna Steak Salad

While I was still in grad school, I lived in Portsmouth, NH for 6 months for my internship program. And to be honest that was the best 6 months of my life in the US. Even though Portsmouth is not one of those fast-paced cities in the US; it has its own charm. The people there are very friendly and helpful and always greet you with a smile which is one of the things that I miss in Boston, just having that interaction with people while I walk Blaze. Portsmouth is definitely not a place known for its nightlife but there’s always something to do in that beautiful little city. You could just go downtown and watch a local band play or attend a park concert and most of all Portsmouth is the best place in the northeast (at least from my experiences) to find the best seafood. The one thing I cherish the most about Portsmouth is my roommate Zak & all the friends that I made while living there. Zak’s an amazing person with so many skill-sets; he does house remodeling for a living and along with that, he takes fishing charter bookings for summer (you can check out his website Rising Tide Anglers). On my recent visit to Portsmouth, we had the chance to cook some tuna that they caught off the coast in Cape Cod and he sent some with me back to Boston. And I was able to create something amazing out of that fish! Hope you love the recipe!


  • Tuna Steak
  • Radish (8 ounces/ 250 grams)
  • Soy Sauce (2 teaspoons; you can substitute this with coconut-aminos or Worcestershire sauce )
  • Soybeans (8 ounces/250 grams; if you can’t find soybeans use green peas/ broad beans)
  • Pickled Ginger (2 tablespoons)
  • Cilantro (chopped for garnish; optional)
  • Olive oil
  • Salt (to taste)
  • Pepper (to taste)


Finely chop 2 radishes with the pickled ginger, then dress with the soy, olive oil, and 2 teaspoons of water and put aside.

Very finely slice the remaining radishes along with their leaves (if any).

Place the beans in a non-stick frying pan on a high heat, cover with boiling kettle water, boil for 2 minutes, then drain. Return the pan to a medium-high heat.

Rub the tuna with 1 teaspoon of olive oil and a pinch of sea salt and black pepper, then sear for 1½ minutes on each side, so it’s blushing in the middle.

Divide the beans and radishes between your plates, slice the tuna and place on top, then spoon over the pickled ginger mixture, drizzling all the juices around the plate.

Finish with a drizzle of olive oil and some chopped cilantro (if using).


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