Ingredients – serves 2

• 2 tsp toasted sesame oil
• 1 tbsp soy sauce
• 1 tbsp sherry vinegar
• 1 tsp honey
• ½ tsp grated fresh ginger
• 240g yellowfish tuna steaks
• 1 tbsp olive oil
• 2 carrots
• 100g spinach
• 15g pistachios, toasted and chopped
• 1 tbsp sesame seeds, toasted

Method – takes 20 minutes

1. For the dressing, mix the sesame oil, soy sauce, sherry vinegar, honey and ginger. Set aside.
2. Heat a griddle over a high heat and brush the tuna steaks with the olive oil and seasons. Griddle for 1-2 minutes on each side until the juices run clean, then set aside.
3. Pare long strips of carrot using a vegetable peeler and toss with the spinach and ½ the dressing. Divide between 2 plates.
4. Top with the tuna then scatter over the pistachios and sesame seeds. Drizzle with the remaining dressing before serving.