Ingredients
400 g tuna loin
2 tbsp ground black pepper
2 tbsp peanut oil
SIDS LOW SUGAR RASPBERRY VINAIGRETTE
125 g micro greens
¼ carrot, julienned
1 tbsp chives, chopped
1 tbsp toasted sesame seeds
10 cherry tomatoes, quartered
olive oil for drizzling
Directions
Cut tuna into a long triangle shape and dredge it in black pepper. Sear in hot peanut oil for 10 seconds each side then transfer to a tray and refrigerate for half an hour.
Cut tuna into 5 mm slices and arrange on a serving plate. Dress micro greens and carrot with a little olive oil and arrange over the tuna. Drizzle with SIDS LOW SUGAR RASPBERRY VINAIGRETTE and garnish with chives, sesame seeds and cherry tomatoes.
