Asian style tuna salad is the best! The combination of mirin and soy sauce with sesame seeds gives the salad a nice kick. This light salad with asparagus is perfect as an appetizer!
Recipe - steps
1 Put a grill pan on high heat, turn the asparagus into some olive oil and roast them for 6-8 minutes until golden brown and crispy - turn them over regularly. Leave to cool a little and cut them into 3-4 cm pieces.
2 Heat the sunflower oil in a frying pan over medium heat, add all the sesame seeds and fry it while stirring until the seed discolors and the smell is released. Spoon the seeds into a bowl and leave to cool. Pour the rice vinegar, mirin and soy sauce with the sesame seeds and whisk with a fork into a smooth dressing. Set aside.
3 Spoon the green asparagus onto a bowl and sprinkle with half of the dressing. Stir as well. Then break the tuna into pieces and divide this over the asparagus salad. Drizzle some more of the dressing and season with salt and pepper. Serve the asparagus sprinkled with spring onion, shiso leaves, and the rest of the dressing.
