Seared Tuna Salad with a Burst of Finger Lime and Radishes

This vibrant and refreshing salad combines perfectly seared tuna with crisp vegetables, zesty finger lime pearls, and a tangy citrus vinaigrette. It’s a light yet satisfying dish, perfect for showcasing the unique burst of finger lime flavors.

Ingredients

Tuna Preparation

• 700g sashimi-grade tuna loin
• 2 tsp Dijon mustard
• 2 tbsp extra-virgin olive oil (for searing)
• Spice Mix:
  • 2 tsp ground paprika
  • 1 tsp ground sumac
  • ½ tsp ground coriander
  • Pinch of sea salt

Salad Components

• 2 finger limes, pearls scooped out
• 1 baby fennel bulb (180g), shaved thinly (use a mandoline if available)
• Fennel fronds (reserved for garnish)
• 1 small Lebanese cucumber (150g), sliced thinly
• 3 mixed baby heirloom radishes, shaved (use a mix of red, pink, and white radishes for color)
• 1 small jalapeño, thinly sliced (optional, for heat)
• Crushed pink peppercorns (for garnish)
• Micro mitsuba or fresh herb of choice (such as micro cilantro)

Citrus Vinaigrette

• 2½ tbsp freshly squeezed orange juice
• 2½ tbsp olive oil
• 3 tsp soy sauce
• 1½ tsp white wine vinegar
• Pinch of salt and pepper, to taste

Method

Step 1: Prepare the Tuna

1. Wrap the tuna loin tightly in plastic wrap to create a uniform cylindrical log shape. Refrigerate overnight to set the shape.
2. Unwrap the tuna and brush all sides evenly with Dijon mustard.
3. Combine the spice mix ingredients (paprika, sumac, coriander, and sea salt) in a shallow dish. Roll the mustard-coated tuna in the spice mixture, ensuring even coverage.
4. Heat the olive oil in a non-stick skillet over medium-high heat. Add the tuna and sear on all sides, turning frequently, until a crust forms (3-5 minutes). The inside should remain rare.
5. Remove the tuna from the skillet and let it cool slightly. Rewrap it tightly in plastic wrap and refrigerate for 4-5 hours to allow the flavors to develop and the tuna to firm up for slicing.

Step 2: Prepare the Citrus Vinaigrette

1. In a small bowl, whisk together the orange juice, olive oil, soy sauce, and white wine vinegar until emulsified.
2. Season with a pinch of salt and pepper to taste. Adjust acidity or sweetness as desired.

Step 3: Assemble the Salad

1. Thinly slice the chilled tuna into even pieces.
2. On a large serving platter or individual plates, arrange the shaved fennel, cucumber slices, radishes, and jalapeño slices.
3. Gently place the tuna slices on top of the vegetables.
4. Sprinkle the finger lime pearls over the salad for a pop of citrus flavor.
5. Drizzle the citrus vinaigrette evenly over the salad.

Step 4: Garnish and Serve

1. Finish with a sprinkle of crushed pink peppercorns for a hint of spice and a beautiful color contrast.
2. Garnish with fennel fronds and micro mitsuba for a fresh, herbaceous touch.
3. Serve immediately and enjoy this vibrant, flavorful dish.

Tips for Success

• Use the freshest tuna you can find, preferably sushi or sashimi-grade, for the best results.
• A mandoline slicer is ideal for creating paper-thin, uniform slices of fennel and radishes.
• Finger lime pearls can be substituted with a squeeze of fresh lime juice if unavailable, though the texture of finger limes adds a unique element to the dish.

This recipe is ideal for a light lunch or as a show-stopping appetizer. It highlights the versatility of finger limes, pairing their citrusy pop with the rich flavor of tuna and crisp textures of fresh vegetables.