seared tuna with wasabi, coriander and pickled vegetable salad

recipe by Jarrold Executive Chef Nick Harris

seared tuna with wasabi, coriander and pickled vegetable salad

Servings: 4


Centered around beautifully prepared regional and seasonal seafood dishes and offering a relaxed and comfortable environment, The Bay Seafood and Wine Bar at Jarrold offers guests the opportunity to treat themselvesw.

Overlooking Norwich with a view of the marketplace and City Hall, the restaurant is the perfect location to celebrate, catch-up and indulge in wonderfully presented taster boards, homemade fish pie, and a lavish caviar menu including Oscietra, Sevruga and Beluga.

The passion that Jarrold Executive Chef Nick Harris has for ingredients is evident across the menu and he has shared a little of The Bay luxury with nourish with his delicious tuna recipe, which is perfect to celebrate the new year.


for the salad

for the dressing

to serve


for the tuna

  1. First, prepare the tuna. Heat a large pan over a medium-high heat until very hot. Add the sesame oil and olive oil – the olive oil prevents the sesame from burning. Season the tuna with salt and pepper, and place in the hot pan to sear for no longer than 30 seconds on each side.

  2. Remove the tuna from the pan and allow to cool for five minutes, then coat evenly with a thin layer of wasabi paste.

  3. Chop three-quarters of the coriander and sprinkle over a piece of cling film. Roll the tuna tightly in the cling film, ensuring the shape is that of a long cylinder, and set aside while you make the dressing.

for the dressing

  1. pour the mirin and water in a pan and bring to the boil. Stir in the dashi powder until dissolved. Remove from the heat and mix in soy sauce and rice wine vinegar. Allow to cool before serving. 

  2. Combine all the salad ingredients in a bowl and toss together, then add the dressing. Slice the tuna evenly and arrange on the plate, along with salad, topped with the crispy glass noodles. Drizzle over sesame oil and serve.

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