If you’re looking for a light, fresh and irresistibly flavoursome evening meal then look no further than this summery tuna, spinach and pistachio salad.
Tuna, spinach and pistachio salad
Ingredients
- 2 tsp toasted sesame oil
- 1 tbsp gluten-free soy sauce or tamari
- 1 tbsp sherry vinegar
- 1 tsp honey
- ½ tsp fresh root ginger grated
- 240 g Waitrose 1 Yellowfin Tuna Steaks
- 1 tbsp olive oil
- 2 carrots peeled
- 100 g Essential Waitrose Spinach
- 15 g pistachios toasted and chopped
- 1 tbsp sesame seeds toasted
Instructions
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For the dressing, mix together the sesame oil, soy sauce, sherry vinegar, honey and ginger; set aside. Heat a griddle pan over a high heat.
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Brush the tuna steaks with the olive oil and season; griddle for 1-2 minutes on each side until the juices run clear, then set aside.
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Pare long strips of carrot using a vegetable peeler and toss with the spinach and half the dressing. Divide between 2 plates. Top with the tuna, then scatter over the pistachios and sesame seeds. Drizzle with the remaining dressing before serving.
Recipe Notes
Dry toast the pistachios and sesame seeds separately in a frying pan. Toast extra and store in airtight containers for sprinkling over salads, noodles and rice dishes.