Spicy Tuna Steak with Bean Sprouts & Raspberry Vinaigrette

Creative Cooking

Type of Dish Salad


  • 450 g (1 lb) tuna (cut into 4 steaks)
  • 15 g (1 Tbsp) Cajun spice
  • 150 ml rice vinegar
  • 100 ml water
  • 50 g sugar
  • 15 ml (1 Tbsp) raspberry vinegar
  • 45 ml (3 Tbsp) extra virgin olive oil
  • 200 g Mixed leaves
  • 10 g (2 tsp) toasted white sesame seeds
  • 20 coriander leaves


  1. To make vinaigrette, mix 15ml (1 Tbsp) raspberry vinegar with 30ml (2 Tbsp) olive oil). For the bean sprouts, plave the sprout in a bowl, put 150ml rice vinegar, 100ml water and 50g sugar in a small saucepan bring to a simmer and pour over the bean sprouts, leave them to cool in this liquid until ready to use.
  2. Season tuna steaks with Cajun spice. Sauté steaks in 1 Tbsp of olive oil in a hot fry pan. Cook them medium rare, this should take about 1 1/2 minutes per side depending on thickness of steaks).
  3. Dress mixed leaves with a little raspberry vinaigrette. Arrange the dressed leaves in the center of 4 serving plates. Place the tuna steaks on top, garnish with pickled bean sprouts, coriander leaves and scatter sesame seeds on top.

Further Information

Yield 4

Preparation Time is approxmiately 30 minutes.

Cooking Time is approxmiately 8 minutes.

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