Serves 4 as a starter - Prep 20 minutes - Cooking 5 minutes
200g tuna loin fillets
2 teaspoons sesame oil
75g edamame beans, podded
Baby herbs, to serve
2 tablespoons soy sauce
1 tablespoon sunflower oil
1 tablespoon water, cold
1 tablespoon rice wine vinegar
1 1⁄2 teaspoons caster sugar
1 teaspoon fresh ginger, finely grated
1 teaspoon sesame oil
- Brush tuna with oil. Season well. Heat a frying pan over medium-high heat. Cook for 30 seconds each side for rare or until cooked to your liking. Rinse tuna under cold running water. Pat dry with paper towel. Thinly slice.
- 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.
- Arrange tuna on a serving plate. Sprinkle with edamame beans and baby herbs. Drizzle over the dressing.