By MACROS | Published on June 5, 2017
Use this tasty recipe from Michelin Star chef and author of Dopamine Diet, Tom Kerridge, to trigger the release of the ‘happy hormone’ in your brain – so you feel genuinely good about lean eating.
Serves two
You’ll need:
For the salad
• ½ a white radish, peeled
• Vegetable oil, for frying
• 400g sushi grade tuna loin
• ¼ of a cucumber, sliced thin
• ½ a bunch of coriander, chopped, tender stems
• 2 sheets nori seaweed, cut into 2cm squares
• 2 tbsp sesame seeds, toasted until golden
• 2 tbsp of chopped pickled ginger
• Sea salt and pepper
For the dressing
• 1 tbsp dark soy sauce
• 1 tbsp rice wine vinegar
• 1½ tbsp wasabi paste
• 1 tsp clear honey
• 2 tbsp olive oil
• 1 tsp sesame oil
What to do
1. Grab a spiraliser to turn the white radish into noodles – a cool, crunchy and fiery nutritional investment. Use salmon or mackerel in place of tuna to save on cost while maintaining all the anti-inflammatory omega 3 goodness.
2. Soak the noodles in ice water. In a small bowl whisk together the soy, vinegar, wasabi, honey, olive and sesame oils. The wasabi can reduce your risk of cancer and heart disease while providing a huge anti-inflammatory kick.
3. Splash some oil in a non-stick skillet and rest on a medium heat. Season the tuna then sear until the surface is toasty brown. Don’t overcook it or you’ll destroy valuable nutrients. Rest for 2-3 minutes.
4. Drain the noodles and place on a tea towel. Add to a bowl with cucumber, cilantro, nori squares, sesame seeds and pickled ginger. Ginger is a calming aide and reduces post-workout muscle soreness.
5. Toss the salad with the dressing, slice the tuna and arrange it on two plates. This is a perfect BBQ alternative to starchy potato salads, but will leave you equally satisfied.
