Anna's Family Kitchen was inspired by my love of food and desire to feed my family healthy, home cooked wholesome meals that are beautifully presented and appealing but don’t require hours of prep in the kitchen.

Japanese Tuna Salad

Japanese Tuna, Quinoa, Kale and Squash Salad. This recipe was inspired by a dish I ordered from the new Wagamamas menu. My kids love Wagas so I’m delighted they have launched some new dishes as I always gravitated towards their pork belly ramen! This tuna is packed with goodness. It’s high in protein, contains your five a day and is so so tasty.

Serves: 4

Prep: 10 minutes
Cooking: 20 minutes
Total: 30 minutes

Difficulty: easy



4 tuna steaks

100g quinoa

350g cubed squash (I cheated and bought it ready diced as I wanted to save on time!)

100g edamame beans

100g kale, tough stalks removed

1 red chilli finely chopped or sliced


For the dressing/marinade

1 tbsp fish sauce

1 tbsp sesame oil

Juice of 2 limes

2 tbsp honey

5cm piece of ginger grated or finely chopped

2 garlic cloves crushed

1 tbsp olive oil


Shake your dressing ingredients together in a jam jar. Pour half over your tuna steaks and leave to marinade for 10 minutes or up to a few hours if you’re planning ahead.

Lay the kale and squash on a baking tray, drizzle with olive oil and season with salt and pepper. Put in an oven at 180 degrees for 20 minutes.⠀⠀⠀

Cook your quinoa according to packet instructions.⠀

Place your edamame beans in a pot of boiling water and leave to stand for a couple of minutes before draining.⠀

Get a griddle or frying pan hot and sear your tuna steaks for a minute on each side if they’re 1/2 inch thick and you want them pink in the middle.

Combine the quinoa, squash, kale and edamame means on a platter or individual plates and top with the tuna. Sprinkle with the chilli and drizzle over the remaining dressing.

Print Recipe

Share recipe: Facebook Twitter Share Share