• Serves 4
  • 30 minutes
  • Difficulty Easy
  • 13 Ingredients


This dish is simplicity at its best. I guarantee it will not pack the same punch without the wasabi tobiko but luckily you can find this at various vendors within Little Saigon Market in Footscray – the home of Vietnamese ingredients in Melbourne.

Ingredients (serves 4)

  • 200g Yellow fin tuna, sashimi grade diced into 2cm x 2cm
  • 2 cups carrot, julienned
  • 2 cups daikon, julienned
  • 1 granny smith apple, julienned
  • 1 tbsp pine nuts, roasted
  • 1 tbsp sesame seeds, roasted
  • 1 bunch coriander leaves, picked & washed
  • 4 tbsp wasabi tobiko
  • Fresh wasabi, grated to taste
  • 50ml extra virgin olive oil
  • 50ml light soy sauce
  • 50ml ponzu sauce
  • Banana or bamboo leaf for garnish


  1. In a bowl, add tuna, carrot, daikon, apple, pine nuts, sesame seeds, wasabi and coriander. Dress with olive oil first then add ponzu and soy sauce to taste. Toss gently. Serve in a bowl with a piece of banana leaf on the bottom. Garnish salad with tobiko.

  • Your tuna recipe look’s fantastic and so healthy! Thanks.


  • thanks for sharing this also. i still haven’t had a chance to make this yet


  • This looks so good – a little beyond my cababilities thiugh!


  • This recipe will be a hit with my family.


  • what an amazing recipe! it might be a little bit hard to get all the ingredients where i live though.


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