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    Asian-inspired tuna salad

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    Asian-inspired tuna salad

    • Preparation time: 10 minutes
    • Cooking time: 5 minutes

    Serves: 2 as a light lunch, 2-4 as a starter


    240g pack No.1 2 Yellowfin Tuna Steaks, cut into chunks
    2 tbsp sesame seeds (mixed black and white)
    2 tbsp wok oil, plus 1 tsp
    25g fresh ginger
    1 tbsp Lee Kum Kee Premium Oyster Sauce
    Juice 1 lime
    ½ x 28g pack coriander, trimmed
    1 salad onion, shredded
    ½ large red chilli, thinly sliced (or to taste)
    1 tbsp Cooks’ Ingredients Crispy Fried Onions



    1 Toss the tuna with the sesame seeds until evenly coated. Warm the wok oil in a medium frying pan over a high heat. Sear the tuna for 3-4 minutes, turning occasionally, until golden on the outside but only just cooked in the centre. Transfer to a plate.

    2 Peel and finely grate the ginger, then add to a bowl with the oyster sauce, 1 tsp wok oil and the lime juice, and mix well to combine. Arrange the tuna on 2 plates. Drizzle over the dressing and scatter over the remaining ingredients.

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