Korean · Lunch
Spicy Raw Tuna Salad
Raw sushi-grade tuna cubes are tossed in a gochujang-sesame dressing with gochugaru for heat, then arranged over crisp cucumber, shredded carrot, lettuce and scallion. Finished with sesame seeds and sesame oil, this Korean salad balances cold, silky fish against crunchy vegetables and a fiery, savory-sweet dressing.
$9
18 minsPrep
0 minsCook
18 minsTotal
EasyLevel
Nutrition per serving
308Calories
33.4gProtein
9.8gFat
19.1gCarbs
9.1gSugar
2.7gFiber
1287mgSodium
61mgChol
1.9gSat Fat
715mgPotassium
68mgCalcium
2mgIron
4.3mcgVitamin B12
9.2mgVitamin C
gluten-free-adaptable
low-carb
low-calorie
low-cholesterol
spice-route
all-time-classics
quick-lunch
low-calorie
Instructions
1
Prep
Cut tuna into 1/2-inch cubes and chill. Slice cucumber thinly, julienne carrot, mince garlic, and slice scallion. Tear lettuce into bite-sized pieces.
2
Whisk
Combine gochujang, gochugaru, sesame oil, soy sauce, rice vinegar, honey and minced garlic in a small bowl until smooth.
3
Chill
Add tuna to the dressing bowl and toss gently to coat. Refrigerate 10 minutes for flavors to settle.
4
Plate
Arrange lettuce, cucumber, and carrot on a plate. Top with dressed tuna, scatter scallion and sesame seeds, and serve cold.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 320g320g sushi-grade raw tuna
- 2 tbsp2 tbsp gochujang
- 2 tsp2 tsp gochugaru
- 2 tsp2 tsp sesame oil
- 2 tsp2 tsp soy sauce
- 1 tsp1 tsp rice vinegar
- 1 tsp1 tsp honey
- 2 clove2 clove garlic
- 11 cucumber (about 75g)
- 11 carrot (about 25g)
- 22 scallion
- 2 tsp2 tsp sesame seeds
- 40g40g lettuce
