JAMIE OLIVER’S ELEGANT TUNA CARPACCIO, MISO VEG, CHILLI AND LIME DRESSING AND SESAME (Serves 2)

Ingredients:

1tbsp quinoa; 1tbsp frozen edamame beans; 100g crunchy veg, such as cucumber, sugar snap peas, mangetout, carrots; 2 level tsps white miso paste; 2tsps rice wine vinegar; 1 fresh chilli; 1cm piece of ginger; 1 lime; 2tsps sesame oil; 2tsps low-salt soy sauce; 2tsps sesame seeds; 200g super-fresh chunky tuna steak, from sustainable sources

OPTIONAL: 2 sprigs of shiso, mint or basil

Get AHEAD: You can prep all this on the day, if you prefer.

Method:

1. Cook the quinoa in plenty of water according to the packet instructions, adding the edamame for the last 2 minutes, then drain and cool. Take time to prep your crunchy veg – it’s nice to have a mixture, so use up any veg from the fridge – and finely slice everything as delicately as you can.

2. Muddle the miso into the rice vinegar, then scrunch with the prepped veg, quinoa and edamame – flavours will develop and deepen overnight.

3. To make a dressing, deseed and finely chop the chilli and place in a clean jam jar. Peel and finely grate in ginger, squeeze in lime juice, then add sesame oil and soy and pop the lid on.

4. Toast the sesame seeds in a non-stick frying pan on a high heat until lightly golden, tossing regularly, then remove. Sear the tuna for just 20 seconds on each side and edge, turning with tongs. Leave to cool. Cover and refrigerate the veg and tuna overnight.

to Serve: If you’ve prepped ahead, get everything out of the fridge 15 minutes before serving. Finely slice the tuna and arrange around a platter. Pile the dressed veg in the centre, shake up the dressing and spoon over the tuna. Finish with the herb leaves (if using), and toasted sesame seeds.

ENERGY 253kcal; FAT 12.7g; SAT FAT 2.5g; PROTEIN 17.7g; CARBS 7.6g; SUGARS 2.6g; SALT 1.2g; FIBRE 1.8g