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  • 4 tuna loin fillets or steak, about 200 g (7 oz) each (note that the tuna must be very fresh as it is partly raw when eaten)
  • 2 teaspoons sesame oil
  • 250 g (8 oz) thin asparagus, trimmed
  • 100 g (3½ oz) mixed salad leaves
  • salt and black pepper
  • dressing
  • 1 tablespoon sunflower oil
  • 1 tablespoon cold water
  • 4 teaspoons rice wine vinegar
  • 1 tablespoon soy sauce
  • 1½ teaspoons caster sugar
  • 1 teaspoon peeled and grated fresh root ginger
  • 1 teaspoon sesame oil

Brush the tuna with sesame oil and season well with salt and pepper. Cook on a hot barbecue for 10 seconds on each side, then rinse under cold water to stop the fish cooking further. Pat dry and set aside.

Stir the dressing ingredients together in a bowl and season to taste.

Blanch the asparagus in lightly salted boiling water for 2 minutes. Drain well, refresh under cold water and pat dry.

Arrange the salad leaves and asparagus on a large platter. Slice the tuna thinly and arrange with the salad. Drizzle with the dressing and serve.

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