Seared tuna, soba & spinach salad

Toss the onion with 2 tbsp rice vinegar and a pinch of salt in a large bowl. Set aside. Finely chop 30g sun-dried tomatoes and a few slices of the garlic from the jar, then combine in a small bowl with 2 tbsp oil from the jar. Stir in the ginger and soy sauce.

Boil the noodles for 5 minutes, then drain, rinse briefly under the tap and set aside. Meanwhile, heat a large frying pan, toast the sesame seeds for 2-3 minutes, then tip onto a plate.

Rub the tuna with 2 tsp oil from the sundried tomato jar, then season and sear in the same pan for 3 minutes 30 seconds, turning halfway, until golden on the outside and the middle is cooked to your liking.

Toss the hot noodles and spinach leaves into the onion vinegar, with two-thirds of the tomato dressing. Divide between plates and top with the fish. Stir the remaining 1 tsp vinegar into the dressing, then spoon over and around the fish. Scatter with the sesame seeds and serve.