Servings: 4 · Prep Time: 15 mins · Cooking Time: 6 mins
Total Time: 21 mins

Salads & Starters | Keto

Over the past year, thanks to our brilliant fishmonger Tim, we seem to be having a tuna dish virtually every week. Now this dish I created with mooli. No that's not one of my grandchildren's names, but a type of radish you sometimes find at farm markets. For times when its not available, you could spiralise some carrots instead. This salad is full of flavour, nutrition and loaded with dynamic contrast.


  • Tuna (400g (approx))
  • Mooli
  • Cucumber (1/2)
  • Sesame Seeds (4 tbsp)
  • Chia Seeds (4 tbsp)
  • Olive Oil (drizzle)
  • Garlic (4 cloves)
  • Fish Sauce (2 tbsp)
  • Toasted Sesame Oil (2 tsp)
  • Lime Juice (2 tbsp)
  • Chilli Flakes (1 tsp)
  • Black Pepper (1 tsp)


To make the mooli salad you will need to use a spiraliser. Use a peeler to remove the outer skin and the spiralise the whole mooli. Also, spiralise half a cucumber. I prefer to leave the skin on the cucumber as it adds colour and a little more crunch. Grate the garlic. Place everything in a bowl and add the fish sauce, lime juice and toasted sesame oil. Give it a good stir, cover and then place in fridge for 15 minutes or so.

Put some olive oil into a saucepan and while it is heating, cut your tuna into 2cm square batten shapes. In a dish, add 4 heaped tablespoons of chia and sesame seeds, plus a pinch of black pepper and mix it all up. Then into it, roll your tuna and press hard to make sure it sticks. Then place in frying pan. How long you cook the tuna, depends how pink you like it. In the photo I cooked it for around 6 minutes, turning it once or twice. Normally I would cook it for less, but my youngest won't yet eat it pink!

To serve, drain your juice from your salad and add to a small serving jug. In the bowl add some sesame seeds, a little black pepper and if you like spice, some chilli flakes. You can also add some dried onion flakes if you have them, which adds even more flavour and some additional dynamic contrast.

Cut you tuna into chunks and serve. If you like, you can then drizzle a little bit of your spare juice on either your salad or even your tuna.