Seared Tuna Fillets with Spinach, Mushrooms & Toasted Sesame Dressing

We love this dish when we’re after something quick and healthy. For the sesame dressing, you can either make your own or use Kewpie toasted sesame dressing.

300g baby spinach leaves Japanese toasted sesame salad dressing, plus extra to serve

½ cup furikake*

500g piece tuna loin

1 tablespoon grapeseed oil

200g shiitake mushrooms, stem tips trimmed, cross scored in tops 1 tablespoon shoyu (Japanese soy sauce)

Place the baby spinach into a heatproof bowl and have another bowl of iced water next to it. Pour boiling water over the spinach, then drain and transfer to the iced water to stop cooking. Squeeze out the water and chop. Combine with sesame dressing to taste.

Spread the furikake on a plate and roll the tuna in the seasoning until all sides are well covered.

Heat the oil in a frying pan over medium-high heat. Add the tuna and cook for about 15 seconds in total, turning to just sear on all sides. Set aside on a plate.

Add the shiitake mushrooms, splash with shoyu and cook for a few minutes, until soft.

Slice the tuna and serve with the spinach and mushrooms, with extra dressing on the side. Serves 4

* Furikake is a Japanese seasoning made with sesame seeds and dried seaweed.