Ingredients
2 tuna steaks
3 tbsp sesame seeds
2 tsp sesame oil
DRESSING:--
1 tbsp miso paste
2 tbsp SIDS RASPBERRY VINEGAR
thumb-sized piece ginger
SALAD:--
1 lettuce, cored & cut into chunky pieces
100 g sugar snap peas
6 radishes, quartered
75 g edamame
½ red onion, finely sliced
1 red chilli, finely chopped
coriander, torn
Directions
DRESSING: Put the miso into a bowl and add 50 ml of cold water, whisking to dissolve. Stir in SIDS RASPBERRY VINEGAR, ginger and some seasoning.
SALAD: Tip all of the salad ingredients into a large bowl, then toss gently with the dressing.
Cut the tuna steaks into 3 cm fingers, then put the sesame seeds onto a plate and roll over the tuna pieces to cover all the sides.
Heat the sesame oil in a non-stick frying pan over a medium-high heat. Cook the tuna pieces for 30 seconds on each side, just to sear and toast the sesame seeds.
Divide the salad between two plates and serve with the tuna on top.
