Asian Tuna Salad

A delicious salad with fresh seared tuna, green vegetables and an Asian salsa. Perfect to wow your book club or serve as a starter at your dinner party!

4 yellow fin tuna steaks
1T Olive oil
salt and pepper to taste

Heat the oil in griddle or frying pan. Liberally season the tuna. Sear the steaks on high heat for 2 minutes on each side. The steaks will still be rare on the inside. Set aside and allow to cool.

2T soy sauce
3T white wine vinegar
80ml olive or avocado oil
salt and pepper to taste

Mix the above ingredients for the dressing.

1 ripe avocado
1 cup baby tomatoes cut into quarters
1T fresh ginger finely grated
2T Italian parsley finely chopped
Juice of 1 lemon
Rind of 1/2 lemon
salt and pepper to taste

Combine the above ingredients to make the salsa. Add the avocado last and mix in lightly.

150g petit pois
120g mange toute
100g sugar snap peas
1T fresh mint leaves
1T fresh coriander leaves
1/2T fresh lemon thyme leaves

Cook the peas in boiling water for 5 minutes. Drain, pour over cold water and allow to cool. They should still be crunchy. Add the dressing and fresh herbs. Place in 4 bowls or on a serving platter.
Thinly slice the tuna and add to the salad. Serve with the salsa and lemon or lime wedges.