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Tuna, spinach & pistachio salad
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2 tsp toasted sesame oil
1 tbsp Kikkoman Less Salt Soy Sauce
1 tbsp sherry vinegar
1 tsp honey
½ tsp grated fresh root ginger
240g pack Waitrose 1 Yellowfin Tuna Steaks
1 tbsp olive oil
100g essential Waitrose Spinach
15g pistachios, toasted and chopped
1 tbsp sesame seeds, toasted
1. For the dressing, mix the sesame oil, soy sauce, sherry vinegar, honey and ginger; set aside. Heat a griddle pan over a high heat. Brush the tuna steaks with the olive oil and season; griddle for 1-2 minutes on each side until the juices run clear, then set aside.
2. Pare long strips of carrot using a vegetable peeler and toss with the spinach and ½ the dressing. Divide between 2 plates. Top with the tuna then scatter over the pistachios and sesame seeds. Drizzle with the remaining dressing before serving.
Dry toast the pistachios and sesame seeds separately in a frying pan. Toast extra and store in airtight containers for sprinkling over salads, noodles and rice dishes.
This recipe appeared within the June 2018 recipe card collection.
Recipe cards are free to pick up every month in Waitrose stores
Typical values per serving:
This recipe was first published in May 2018.