Tuna, pickled ginger and cucumber salad from The Kitchen Diaries II (page 295) by Nigel Slater

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Notes about this recipe

  • Ganga108 on February 26, 2022

    Honestly, the vegetarian version of this salad is wonderful. We replaced the tuna with tofu, without marinating, and went from there. I have used a medium tofu as is, and also some home-fried crispy tofu. Both are delicious. I'd also like to try this with the dried bean curd sheets (rehydrated). I am sure that will be a great combo too.

  • Zosia on July 24, 2014

    I must admit I chickened out and didn't make tuna ceviche as the recipe directs but seared the tuna steaks and served them sliced on top of the cucumber-carrot-ginger salad. Dressed with ingredients you associate with sushi, including the juice of the pickled ginger, this was light and very flavourful.

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