Tuna, Spinach & Pistachio Salad

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.

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