Honey and ginger are two ingredients that just feel intrinsically healing. They’re commonly known for their anti-bacterial properties which makes it no surprise that they’re often used to remedy colds and sore throats. But, medicinal properties aside, the two flavours pair together beautifully. This week, I’ve collaborated with Holland and Barrett to bring you this salad gorgeous salad recipe using these two nutritious and delicious ingredients. It’s of my favourites as it’s both comforting and warming, yet light and refreshing. A hard combination to achieve but one that is magnificent when done right!
With the honey, ginger, tamari and sesame, there’s an essence of Asian flavours in this dish which are difficult not to fall in love with. The honey brings a subtle sweetness which is then sparked alive by the spice of the ginger and smokiness of the tamari. This all soaks into the gorgeously grilled tuna which has a beautiful sesame crunch outside. The cucumber and quinoa salad alongside creates the perfect balance to all this intensity and really couldn’t be more complimentary within the dish. It’s truly a delight for your appetite!
- 2 tuna steaks
- 1 large cucumber
- 1/2 cup quinoa
- 1 tablespoon sesame seeds
- 1 clove of garlic (minced)
- 1 inch fresh ginger (finely grated)
- 2 teaspoon manuka honey
- 1/2 a teaspoon apple cider vinegar
- The juice of 2 lemons
- 1 fresh red chilli (finely diced)
- 2 teaspoons tamari soy sauce
- Olive oil or sesame oil
Pat your tuna steaks dry with a paper towel to soak up any excess moisture. Then, roll in the sesame seeds to coat the edges.
To cook your quinoa, simply rinse and place in a pan along with 1 cup of boiling water. Bring to a boil on the stove top, then cover and reduce to a simmer. Cook until all the liquid has been absorbed. Then, turn off the heat and steam for an extra five minutes before fluffing with a fork.
In a bowl, mix together the ginger, honey, apple cider vinegar, lemon juice, chilli and tamari. Set to one side. Then, peel your cucumber into ribbons, discarding the watery centre (or saving to juice later) and place in a separate bowl. Mix together with the quinoa.
In a griddle pan on medium heat, add a little oil and fry off the minced garlic for around a minute. Make sure the oil is distributed throughout the pan, then place your tuna steaks on the grill. Cook for around 1 1/2-2 minutes on each side and make sure you cook the edges for a few seconds too. Then, serve alongside the salad, drizzle the dressing over the top of everything and enjoy!