Ingredients

The following ingredients have 4 Servings
  • 225 g tuna steaks
  • 2 tsp unsalted butter
  • 1 lime (halved)
  • 1/2 red chilli (thinly sliced)
  • 2 spring onions (thinly sliced)
  • small handful fresh coriander (finely chopped)
  • 1 TB toasted sesame oil
  • 2 tsp miso paste
  • 1 tsp tamari ((gluten free soy sauce))
  • 30 g salad leaves of your choice
  • salt and freshly ground black pepper.

Instruction

  • Remove the tuna steaks from its packaging and pat dry with good quality kitchen paper. Melt the butter (or any other fat of your choice) in a non-stick griddle pan. Once hot, cook the tuna over high heat for 1-2 minutes on each side until you achieve visible char marks. If you prefer your tuna thoroughly cooked through, leave it on the heat for longer. Once done, replace on a plate lined with kitchen paper to drain. Season with salt and freshly ground black pepper.
  • In the meantime, prepare the remaining ingredients. Place the salad leaves of your choice in your bowl. I used rocket, because that's what I had at the time.
  • In a small bowl, whisk together the sesame oil, miso paste, tamari. and the juice of only one of the lime halves. NOTE: Miso paste is exactly that: its a paste. It therefore needs to be thoroughly whisked into the dressing until the dressing is smooth.
  • Serve the tuna on top of the salad leaves and drizzle over all the dressing. Scatter over the sliced spring onions, sliced chillies and finely chopped coriander. Serve with the remaining half lime (which, if you wish, can be squeezed over the salad for a fresh, more acidic finish).