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    Tuna, spinach & pistachio salad

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    Tuna, spinach & pistachio salad

    • Preparation time: 5 minutes
    • Cooking time: 15 minutes
    • Total time: 20 minutes

    Serves: 2


    2 tsp toasted sesame oil
    1 tbsp Kikkoman Less Salt Soy Sauce
    1 tbsp sherry vinegar
    1 tsp honey
    ½ tsp grated fresh root ginger
    240g pack Waitrose 1 Yellowfin Tuna Steaks
    1 tbsp olive oil
    2 carrots
    100g essential Waitrose Spinach
    15g pistachios, toasted and chopped
    1 tbsp sesame seeds, toasted


    1. For the dressing, mix the sesame oil, soy sauce, sherry vinegar, honey and ginger; set aside. Heat a griddle pan over a high heat. Brush the tuna steaks with the olive oil and season; griddle for 1-2 minutes on each side until the juices run clear, then set aside.

    2. Pare long strips of carrot using a vegetable peeler and toss with the spinach and ½ the dressing. Divide between 2 plates. Top with the tuna then scatter over the pistachios and sesame seeds. Drizzle with the remaining dressing before serving.

    Cook’s tip

    Dry toast the pistachios and sesame seeds separately in a frying pan. Toast extra and store in airtight containers for sprinkling over salads, noodles and rice dishes. 

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    This recipe appeared within the June 2018 recipe card collection.
    Recipe cards are free to pick up every month in Waitrose stores


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