Tuna with Beansprout Salad

194

Ingredients:

• Soy Sauce – 2 tblsp
• Sunflower Oil – 1 tblsp
• Fresh Ginger – 1 tsp, grated
• Tuna Steaks – 4, about 175 gms
• Fresh Alfalfa Sprouts – 55 gms
• Fresh Beansprouts – 55 gms
• Mustard and Cress – 25 gms
• Lemon Juice
• Salt and Pepper
• Lime Wedges to garnish

For the Dressing:

• Sunflower Oil – 3 tblsp
• Soy Sauce – 2 tblsp
• Clear Honey – 1 tblsp
• Rice Vinegar – 2 tblsp

Method:

1. Mix the soy sauce, oil and ginger in a shallow dish.
2. Add the tuna steaks and turn to coat in the marinade.
3. Cover and leave to marinate for 1 hour at room temperature.
4. Heat a cast iron griddle pan until very hot.
5. Drain the tuna steaks from the marinade and place in the hot pan.
6. Cook for 2 minutes then turn over and cook for a further 1 to 2 minutes until the steaks are well seared but still a little pink in the middle.
7. Cook for further 2 to 3 minutes if you prefer the tuna well done.
8. To make the dressing, place all the ingredients in a small pan and heat gently, stirring, until just warmed through.
9. Mix the alfalfa sprouts, beansprouts and mustard and cress in a bowl and toss together with the lime juice.
10. Season with salt and pepper.
11. Divide the sprouting salad between 4 serving plates and top with the tuna steaks.
12. Drizzle over the warm dressing.
13. Garnish with lime wedges and serve immediately.