Ingredients

• 2 x 175g/6oz tuna steaks
• 1 tbsp grated ginger
• 2 tbsp dark soy sauce
• 2 tbsp fish sauce
• 2 tbsp mirin
• 1 tbsp ground black pepper
• 1 garlic clove
• sliced
• 1 lime
• juice only
• vegetable oil
• for frying
• 50g/1¾oz bean sprouts
• 1 carrot
• julienned
• 10 mangetout
• thinly sliced
• 50g/1¾oz mooli
• thinly sliced
• 2 tsp pickled ginger
• finely chopped
• 2 heads pak choi
• halved
• 1 tbsp sugar syrup (50/50 water and sugar dissolved)
• 2 tsp dashi
• 1 tbsp rice wine vinegar
• 1 tbsp fish sauce
• ½ lemon
• juice only
• 50ml/2fl oz dark soy sauce

Directions

• Put the tuna steaks in a sealable bag
• add all the marinade ingredients
• except for the oil
• and gently massage them into the tuna. Seal the bag
• making sure there is no air trapped inside and place in the fridge to marinate for 6–8 hours.
• To make the salad
• bring a large pan of salted water to the boil and blanch the beansprouts for 2 minutes then refresh in cold water
• drain and set aside.
• Mix the remaining salad ingredients together in a bowl
• add the beansprouts and set aside.
• To make the dressing
• mix the sugar syrup
• dashi
• rice wine vinegar
• fish sauce
• a tablespoon of lemon juice and the soy sauce together in a bowl.
• Remove the tuna from the fridge at least 30 minutes before cooking.
• Heat a griddle pan over a high heat and rub with a little vegetable oil. Remove the tuna from the bag and pat dry
• then cook the tuna for 2 minutes on each side. Remove from the pan and thinly slice.
• Blanch the pak choi in boiling water for 2 minutes and refresh under cold water. Drain and place on the griddle pan next to the tuna for 2 minutes each side.
• Divide the salad between the plates and top each one with some of the tuna and the pak choi. Spoon the dressing over and serve.