This entrée-size salad makes use of a number of typically Japanese ingredients. Lightly seared sushi-grade tuna is served over crunchy edamame dressed in a yuzu dressing.

Yield: Serves 2.



  • 3 tbsp canola oil
  • 2 tbsp yuzu juice or fresh lemon juice
  • 1 tbsp sesame oil
  • 1 tsp maple syrup
  • 1 tsp Thai sweet chili sauce
  • 1/4 tsp salt
  • 1/4 tsp freshly ground pepper
  • 2 cups frozen shelled edamame, thawed
  • 1 cup quartered and thinly sliced English cucumber
  • 1/4 cup quartered and thinly sliced radishes
  • 1/4 cup diced red bell pepper
  • 1/4 cup thinly sliced green onion
  • 1/2 lb (0.25 kg) thawed sushi-grade albacore tuna
  • Salt and freshly ground pepper*
  • 1 tbsp canola oil


  1. To prepare dressing, whisk together 3 tbsp canola oil, yuzu juice, sesame oil, maple syrup, chili sauce, 1/4 tsp salt and 1/4 tsp pepper until blended.
  2. To prepare salad, combine edamame, cucumber, radishes, red pepper and green onion in a bowl. Add dressing and toss to combine; set aside.
  3. Sprinkle tuna with additional salt and pepper. Heat 1 tbsp canola oil in a medium non-stick frypan over medium-high heat. Add tuna and sear on all sides for rare tuna. Transfer tuna to a cutting board. Slice tuna into 1/4 inch pieces.
  4. Serve tuna immediately over salad. Do not keep leftover tuna.
Nutritional analysis per serving:

670 calories, 44 g fat, 46.1 g protein, 22.4 g carbohydrate, 7.3 g fibre, 384 mg sodium


A yuzu is a Japanese citrus fruit. Look for yuzu juice in Asian grocery stores.


Sushi-grade albacore tuna, which may be eaten rare, is sold frozen and can be found at specialty fish stores. If rare sushi-grade albacore tuna is not desired, tuna may be cooked longer until opaque. Or, if desired, this salad may be served with a can of chunk light tuna, drained and flaked, instead.