Alive and Cooking

Tuna San Choi Bao

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1 tuna steak, finely sliced

2 spring onions, finely sliced

1 carrot, julienne

Iceberg lettuce

¼ bunch mint leaves, roughly chopped

½ bunch coriander leaves, roughly chopped

1 tsp wasabi paste

1 tbsp sesame oil

2 tbsp kewpie mayonnaise

1 tsp apple cider vinegar


Chop the core off the lettuce and divide the leaves. In a bowl, whisk together the vinegar, wasabi, mayo, sesame oil, a splash of water and a sprinkle of salt. Roughly slice 2 lettuce leaves and toss together with the carrot, spring onion, mint and coriander. Fill the lettuce leaves with the carrot and spring onion mixture, layer with tuna pieces and a good drizzle of wasabi dressing.

Tuna San Choi Bao