How to make tuna, spinach, pistachio salad in 20 minutes

With an Asian influence this dish has bite from pistachios and plenty of colour carrots and spinach

Tuna, spinach and pistachio salad

Prep: 5 minutes
Cook: 15 minutes

Serves 2

2 tsp toasted sesame oil 
1 tbsp soy sauce 
1 tbsp sherry vinegar 
1 tsp honey 
½ tsp grated fresh root ginger 
240g yellowfin tuna steaks 
1 tbsp olive oil 
2 carrots 
100g spinach 
15g pistachios, toasted and chopped 
1 tbsp sesame seeds, toasted

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.

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.

Cook’s tip: 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.

Recipe and image courtesy of Waitrose