Tuna, spinach and pistachio salad

If you’re looking for a light, fresh and irresistibly flavoursome evening meal then look no further than this summery tuna, spinach and pistachio salad.

Tuna pistachio salad recipe

Tuna, spinach and pistachio salad

Course Main Course
Cuisine Mediterranean
Keyword gluten-free, gluten-free dinner, gluten-free meal, gluten-free recipe, salmon
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2
Author Waitrose


  • 2 tsp toasted sesame oil
  • 1 tbsp gluten-free soy sauce or tamari
  • 1 tbsp sherry vinegar
  • 1 tsp honey
  • ½ tsp fresh root ginger grated
  • 240 g Waitrose 1 Yellowfin Tuna Steaks
  • 1 tbsp olive oil
  • 2 carrots peeled
  • 100 g Essential Waitrose Spinach
  • 15 g pistachios toasted and chopped
  • 1 tbsp sesame seeds toasted


  1. For the dressing, mix together the sesame oil, soy sauce, sherry vinegar, honey and ginger; set aside. Heat a griddle pan over a high heat. 

  2. Brush the tuna steaks with the olive oil and season; griddle for 1-2 minutes on each side until the juices run clear, then set aside.

  3. Pare long strips of carrot using a vegetable peeler and toss with the spinach and half the dressing. Divide between 2 plates. Top with the tuna, then scatter over the pistachios and sesame seeds. Drizzle with the remaining dressing before serving.

Recipe Notes

Dry toast the pistachios and sesame seeds separately in a frying pan. Toast extra and store in airtight containers for sprinkling over salads, noodles and rice dishes.

Nutrition Facts
Tuna, spinach and pistachio salad
Amount Per Serving
Calories 417.4 Calories from Fat 271
% Daily Value*
Fat 30.1g46%
Saturated Fat 4.8g30%
Sugar 6.8g8%
Protein 36.6g73%
* Percent Daily Values are based on a 2000 calorie diet.