Ingredients
Fresh fillet of Yellow Fin Tuna 2-3cm thickness
1-2 Tablespoons Sesame Oil
1/2 cup Microgreens
1/2 cup Edamame Beans, defrosted
1 Tablespoon Black Sesame Seeds
1-2 cups Mesclun
1/2 cup Finely sliced red cabbage
1/4 cup Fresh Coriander
1/4 cup Green Capsicum
1/2 cup Cucumber
Method
Coat your Tuna in Kelp Salt, or just plain salt is fine, rub with a little sesame oil. Make sure your bbq or cast iron pan is as hot as possible without it smoking, I like mine rare so I only cook it for 45-60 seconds on each side, make sure you have good quality tuna to do this. Once the tuna is ready put it to the side and slice ready for the salad.
In a large bowl, whisk your dressing (see pg 07) using Seasame Oil instead of Olive Oil, toss in your Mesclun, red cabbage, capsium, cucumber and edamame - combine well. Once done place the tuna on top ingredients, sprinkle with sesame seeds and some fresh coriander, some toasted shallots are a delicious addition to this salad.
