Tuna mayonnaise with brussels sprouts and wasabi leaves

This dish takes the humble canned tuna to new waves, blending the tuna within the mayonnaise making for a smooth and creamy texture with an intensely savoury flavour. The contrast of the full-bodied mayonnaise and the freshness of the salad and wasabi works fantastically. Serve it alongside grilled lamb, beef or fish.

Recipe by David Moyle

Serves 4 as a side


1 punnet Shima wasabi leaves
200g responsibly sourced tinned tuna
400ml olive oil
100ml rice bran vinegar
15g Dijon mustard
300g Brussels sprouts
Juice + zest of 1 lemon
1 shallot, cut in half
20ml good quality olive oil
8g capers
Freshly grated Shima wasabi stem to finish


  1. Blend tuna with vinegar, one half of the shallot and mustard using a stick blender until it becomes a fine paste. 
  2. Add the olive oil slowly and blend until the mixture is emulsified, similar to a mayonnaise. Season with salt and pepper and set aside.
  3. Peel the outer leaves from the sprouts and set aside in a bowl. 
  4. Shave the inner sprouts and the other half of the shallot finely using a mandolin.
  5. Mix the shaved sprouts and the shallots together in a bowl and add 20ml of olive oil, lemon juice and zest, until well coated.
  6. Add in the capers and the outer leaves of the Brussels sprouts and mix again until everything is evenly coated.
  7. In a serving bowl or plate, spread the tuna mayonnaise in the base of a bowl then top with the salad mix. Finish with the Shima wasabi leaves and freshly grated wasabi.
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