Browse All Recipes

Tuna salad with zucchini, radish and sesame dressing

Take tuna salad up a level with a version that combines sashimi, seeds and raw zucchini with a tahini-soy dressing to bind it all together.

By Lisa Featherby
  • 20 mins preparation
  • Serves 4
  • Print


  • 350 gm sashimi-grade tuna, cut into 3cm pieces
  • 1 tbsp light soy sauce
  • 2 tsp sesame oil
  • 2 zucchini, spiralised or cut into julienne
  • 1 cup very thinly sliced red cabbage
  • 12 radishes, halved lengthways
  • Sunflower seeds and pepitas, to serve
Sesame dressing
  • 75 ml light soy sauce
  • 50 ml lime juice
  • 50 ml olive oil
  • 2½ tsp hulled tahini
  • 1 tsp finely grated ginger


  • 1
    Toss tuna, soy sauce and oil in a bowl and season to taste.
  • 2
    For sesame dressing, whisk ingredients in a bowl and season to taste.
  • 3
    Toss zucchini in a little dressing and divide among plates. Top with tuna mixture, then toss cabbage and radishes in a little dressing and scatter over the top. Sprinkle sunflower seeds and pepitas and spoon over extra dressing to serve.


Drink suggestion: Dry junmai sake. Drink suggestion by Max Allen.