Serve 4
Ingredients
200g tuna loin fillets
2 teaspoons sesame oil
75g edamame beans, podded
Baby herbs, to serve
Dressing Ingredients
2 tablespoons soy sauce
1 tablespoon sunflower oil
1 tablespoon water, cold
1 tablespoon rice wine vinegar
1 teaspoon fresh ginger, finely grated
1 teaspoon sesame oil
Method
Brush edges of the tuna with oil. Season well. Heat a frying pan over medium-high heat turning to color each edge. Remove from heat and place in the fridge to firm up
Blanch beans in a saucepan of lightly salted boiling water for 1 minute. Drain. Refresh under cold running water. Pat dry.
For the dressing, combine all ingredients in a bowl and stir to combine. Season.
To serve slice the tuna thinly lay on a serving plate drizzle the dressing and scatter the beans and herbs.
