Seared Tuna & Brown Rice Salad

Method

• 1)

  Pop 400g of brown rice into a pot and simmer for 30mins.

• 2)

  Marinate your tuna by coating it on all sides in some tamari or soy sauce in a bowl.

• 3)

  Add sesame seeds to a plate with 3 tsp of garlic powder and remove your tuna from marinade and coat your tuna on all side with the sesame garlic coating.

• 4)

  Heat a pan on VERY high heat, add some peanut oil and sear your tuna on each side until a crust appears (20-30secs). Then set aside on a plate to cool.

• 5)

  Next cut tops off the fresh coriander and set side for garnish then finely slice a good handful of coriander, a handful of mint, a handful spring onions,1 red chilli, 2 handfuls of peanuts and 250g of snow peas and then split pak choy down the centre.

• 6)

  To make the dressing, add the zest and juice of 2 limes to a jar, 2 tblspn of fish sauce, 1 tblspn of shaved palm sugar, 2 tblspn of sesame oil, 2 tblspn of tamari (soy sauce) and 2 chopped cloves garlic.

• 7)

  When your brown rice is cooked, just before straining, add your pak choy for 30sec to the water to wilt, Then strain the rice and pak choy and run cold water over top to stop the cooking and let water drain away in the strainer by keeping it elevated over the pot or sink.

• 8)

  Next, you can construct your salad by adding rice and pak choy to a serving bowl. Then add all of your chopped ingredients (except the coriander tops), add pickled ginger and the dressing and toss.

• 9)

  With a very sharp knife, slice the seared tuna and lay that on top of the salad, drizzle over some chilli jam, sprinkle over some fried shallots and finish with the fresh coriander tops.

• 10)

  Enjoy!