Tuna pairs beautifully with this salty and spicy Asian type vinaigrette, as sometimes the simplest combinations are the best ones. The refreshing shiso leaf that has a mint cinnamon flavour to it is just gorgeous wrapped with some raw tuna with seared garlic edges and sprinkles of fresh dill. The combination of the shiso and mache leaves together with the spicy vinaigrette, creamy avocado and refreshing sprouts creates an easy delicious lunch. This dish is healthy, low in calories and packed with amazing flavours that is snazzy enough to serve to your friends as well.
- 1 tuna steak (marinade with 1 large garlic clove, 1 tablespoon olive oil, 1 teaspoon lemon juice, 1 tsp soy sauce)
- mache salad leaves
- shiso leaves
- 1 avocado
- Black pepper/ chili flakes
- 1 tablespoon sesame soy
- 1 teaspoon miso paste
- 1 teaspoon sambal oelek (chili paste)
- 1 teaspoon lemon juice
- 1 teaspoon mirin
- Begin by making the marinade for the tuna steak: in a small bowl mix together the grated garlic, lemon juice and soy sauce. Add in the tuna steak and coat both sides with the marinade and leave to rest for 30 minutes.
- Then make the spicy vinaigrette by mixing all the ingredients together in a bowl. Gently toss the shiso and mache leaves in the dressing.
- Cook the tuna on a hot pan (no oil needed as the marinade has some) for a couple of minutes on both sides so the sides are seared but the meat remains raw.
- Ready to plate: Place some miso & mache leaves to the plate, on top add the sliced tuna. Then add some sliced avocado and sprouts. Add some ground black pepper, fresh dill, chili flakes and a bit more vinaigrette and lemon if needed.