Ingredients

• 2 4 oz tuna steaks, cut into 1 inch sticks
• 3 tbsp sesame seeds
• 2 tsp avocado oil, or rice bran oil
• 1 tbsp miso paste
• 1 tbsp rice vinegar
• 1 inch ginger, thumb-sized piece, grated
• 1 little gem lettuce, or romaine, cored and cut into chunky pieces
• 1 cup red cabbage, shaved
• 4 oz sugar snap peas, thinly sliced
• 1 cup radishes, sliced
• 1/2 cup edamame, frozen
• 1 red onion, finely sliced
• 1 red chilli, finely chopped
• 1/2 bunch cilantro, chopped for garnish

Cooking Instructions

1. For the dressing, put the miso into a bowl and add a ¼ cup of cold water, whisking to dissolve. Stir in the rice vinegar and ginger. Add the onions and let marinate for 15m.

2. Add all the remaining salad ingredients into a large bowl, then toss gently with the dressing.

3. Put the sesame seeds onto a plate and roll over the tuna pieces to cover all the sides.

4. Heat the sauté pan to medium-high heat. Add the oil and then the tuna. Cook the tuna pieces for 30 seconds on each side, just to sear and toast the sesame seeds.

5. Divide the salad into serving plates and place the tuna on top. Garnish with cilantro