Ingredients

• 115g jar green peppercorns in brine
• drained and roughly chopped
• 2 x 100g/3½oz fresh tuna steaks
• dash olive oil
• 200g/7oz baby leaf spinach
• 1 tbsp finely chopped ginger
• ½ bunch chives
• finely chopped
• 100ml/3½fl oz vegetable oil
• 1–2 tbsp soy sauce
• 1 tsp sesame oil
• 1 garlic clove
• crushed
• 1 lemon
• juice only
• salt and freshly ground black pepper

Directions

• Put the peppercorns in a shallow bowl and press the tuna steaks down onto them. Turn the steak over and repeat on the other side.
• Heat the olive oil in a large frying pan set over a high heat. Sear the tuna for 1–2 minutes on each side. Remove the tuna from the pan and set aside to rest. Add the spinach to the pan and cook
• stirring
• until wilted.
• Put all the dressing ingredients into a screw-top jar and shake to combine
• alternatively
• whisk together in a small bowl. Season with salt and pepper.
• To serve
• divide the spinach between two serving plates. Slice the tuna steaks into three
• lay on top of the spinach and dress with the ginger and soy dressing.