Seared tuna with sesame-ponzu dressing

15 MINUTES + CHILLING + MARINATING | SERVES 4 | EASY Everything from the sesame-ponzu dressing to searing the tuna must be done in advance, making it an elegant dish that will wow your guests with very little effort. The tuna must be super-fresh and seared for only a few seconds on each side. It should be served at room temperature so make sure you marinate it out of the fridge after searing. sushi-grade tuna 600g (see cook’s notes) sunflower oil 1 tbsp mixed green salad leaves 100g, washed and cut into bite-sized pieces sesame seeds a generous sprinkle, toasted SESAME-PONZU DRESSING usukuchi shoyu or light soy sauce 60ml

mirin 1 tbsp lemon juice 5 tsp lime juice 5 tsp instant dashi powder ¼ tsp (see ingredients notes) rice vinegar 5 tsp toasted sesame oil 2 tbsp caster sugar 2 tsp onion ½ small, very finely chopped

• Put all the sesame-ponzu dressing ingredients in an airtight container that will fit the fish snugly, close tightly and shake well. Chill for at least 2 hours before use – it must be very cold.

• Cut the tuna into 4 equal blocks, each about 21/2cm thick. Heat a non-stick frying pan until very hot. Brush the sunflower oil onto the tuna blocks and sear for just 10 seconds on each side.

• Remove the sesame-ponzu dressing from the fridge and dunk the seared blocks of tuna into the cold sauce. Let the tuna marinate for at least 30 minutes (ideally up to 1 hour) at room temperature.

• Before serving, slice the tuna into 5mmthick slices and arrange them on individual plates with some green salad seasoned with some of the sesame-ponzu dressing. Spoon some more of the dressing over the tuna slices, sprinkle with the toasted sesame seeds and serve.

PER SERVING 288 KCALS | FAT 10.5G SATURATES 1.7G | CARBS 8.5G | SUGARS 7G FIBRE 0.9G | PROTEIN 39.4G | SALT 2.4G