Seared Tuna with Edamame Salad and Miso Dressing

Ingredients Tuna a thick tuna steak a little ground nut oil salt and pepper to taste Dressing 1 tsp miso paste 1 1/2 tbsp mirin (or honey) 2 tsp rice vinegar (or apple cider vinegar) 1/2 tsp of sesame oil Read full ingredients list

Salad

50g lightlysteamed edamame beans

50g lightly steamed green beans

25g diagnolly cut spring onions

1 heaped tsp blacksesame seads

50g sliced radishes

some edible flowers for decoration (optional)

Method

Tuna

1. Brush the tuna steaks lightly with ground nut oil, salt and pepper.

2. Heat a griddle pan and once very hot, put the tuna steaks over a high heat and allow to cook for 1-2 mins depending on how thick the tuna steaks are. Make a crisscross pattern on the surface, rotate the tuna by 90 degrees halfway through.

3. Turn over carefully and cook in the same way for 1-2 min. Look at the side of the tuna to see how far through it is cooked, but remember it will keep cooking for a short while when taken off the heat. Cook for a little longer if you want the steaks well cooked. Rest for 2-3 minutes.

Salad

1. Toss all the ingredients together.

Dressing

1. Whisk all the ingredients together till smooth and pour into a small serving dish.

Serve

1. Place the Tuna steak on a plate with the salad on one side and serve with the dressing. Assemble as you wish and decorate with edible flowers (optional)