Seared Tuna Salad with Ginger Dressing

• 15 g Rice vinegar (1 tbsp)
• 12 g Soy sauce (¾ tbsp)
• 6 g raw Fresh ginger (0.2 oz raw)
• 4 g Toasted sesame oil (1 tsp)
• 80 g raw Romaine lettuce (2.8 oz raw)
• 80 g raw Cucumber (2.8 oz raw)
• 50 g raw Carrot (1.8 oz raw)
• 40 g raw Avocado (1.4 oz raw)
• 60 g Shelled edamame, thawed (2.1 oz)
• 160 g raw Tuna steak, sushi-grade (5.6 oz raw)
• 1 g Salt (⅛ tsp)
• 4 g Sesame seeds (1⅓ tsp)

You'll need: Nonstick frying pan, Large bowl, Small bowl, Grater, Cutting board and knife, Instant-read thermometer.

Method

1. Make the dressing and the salad

   In the small bowl, whisk the rice vinegar, soy sauce, grated ginger and sesame oil. Chop the romaine, slice the cucumber, grate the carrot and slice the avocado, and put them in the large bowl with the edamame.

   Grate the ginger finely so it melts into the dressing. Chunks bite.

2. Sear the tuna

   Pat the tuna dry, season with the salt and press the sesame seeds onto both sides. Sear in the hot pan over high heat for about 1 minute a side for a rare center, using sushi-grade tuna only. For tuna cooked through, sear 3–4 minutes a side, to 63°C (145°F).

   Rare tuna is for sushi-grade fish only, and not for pregnancy or a weak immune system. Then cook it through.

3. Slice and dress

   Slice the tuna thickly. Toss the salad with most of the dressing, lay the tuna on top and drizzle over the rest.

   Use your sharpest knife and one long stroke per slice, so the sesame crust stays on.

Swaps

• Tuna steak → Salmon fillet, 120 g, cooked throughRicher; about 100 kcal more.
• Edamame → Canned chickpeas, drained, same weightSoy-free, with a little more carb.