THIS little gem is jam packed with flavour, some of it alcoholic, but most of all the zingy taste of summer. Obviously, you can leave out the vodka if you wish.
WHAT YOU NEED
for the salad
400g of Tuna steaks
2 tbsp oil
1 bag of mixed salad
1 carrot, cut julienne style (thin sticks)
50g sugar snap peas
8 radishes cut into thin slices
4 tbsp wasabi nuts, chopped
for the Miso dressing
3 tsp Miso paste
2 tsp ginger, grated
1 tsp garlic, grated
2 tsp Soy sauce
2 tsp Honey
1 tbsp lime juice
10ml oil
A dash of vodka with grapefruit juice (the mixture should be half vodka and half grapefruit and use two tablespoons in the dressing)
1 tbsp water
Salt
WHAT TO DO
Cut the tuna into long strips and season with salt. Sear strips for 1min on a very hot pan with the oil. Allow to cool in fridge before slicing into thin slices
For the dressing, place all ingredients in a bowl and mix together.
To serve, put the salad on a plate mixing leaves, carrot sticks, sugar snaps, radishes and wasabi nuts. Add the thin tuna slices on top and drizzle over with miso dressing
