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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
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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
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