Seared Tuna & Kaiso Salad

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  Step 1

  Place two tuna steaks flat in a dish and working on one side at a time, coat each side with 1 tsp of wasabi paste, spreading it in to the tuna. Mince the garlic and coat each side with one and a half cloves. Place the remaining cloves around the dish on the outside of the fish. Dust each side of the fish with ground ginger, onion granules, chilli flakes, sea salt and ground black pepper. Mix together the olive oil, soya sauce, sushi seasoning, rice vinegar and lemon juice. Pour your dressing in to the dish around the tuna, leaving to marinate for 30 minutes. Turn the tuna over and leave to marinate for another 30 minutes.

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  Step 2

  Cut the dried seaweed in to thin slices and soak in cold water for 5 minutes before draining. Meanwhile toast the sesame seeds in a frying pan until they begin to pop.

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  Step 3

  Thinly slice the cucumber and carrot before adding to the seaweed and edamame. Toss together with rice vinegar, sushi seasoning and soya sauce.

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  Step 4

  Place the salad in to bowls ready to serve and sprinkle with toasted sesame seeds.

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  Step 5

  Heat a frying pan with oil until sizzling hot and sear the tuna steaks by cooking for around a minute, deepening on how pink you like your steak on the inside.

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  Step 6

  Flip the tuna steaks over, remove the garlic cloves from the marinade and pour the sauce on top. Fry the tuna for another minute before lifting onto a cutting mat and cutting in to thin slices.

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  Step 7

  Serve hot on the kaiso salad with a sprinkle of herbs and some more salt and pepper.

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