Seared Tuna Asian Salad
400g block sashimi-grade tuna
½ cup sesame seeds
2 tbsp Azalea Grapeseed Oil
400g frozen edamame, prepared according to packet instructions, podded
3 radishes, leaves and stalks removed, very thinly sliced
1 Lebanese cucumber, diced
1 spring onion, thinly sliced
2 sheets nori (dried seaweed), roughly broken up, to decorate
2 tbsp tamari
1 tbsp lime juice
1 tbsp Azalea Grapeseed Oil
2 tsp mirin
To make dressing, combine all ingredients in a small bowl and whisk well. Set aside.
Roll tuna in sesame seeds to coat all sides. Heat grapeseed oil in a large frypan over medium-high heat. Add tuna and sear 15 seconds each side until the edges are just seared and the inside is still pink.
Combine all salad ingredients (except nori) in a bowl. Dress and mix well. Arrange salad on a platter. Thickly slice the seared tuna and arrange over the salad ingredients. Decorate with nori sheets.