Seared tuna, avocado and ginger salad

Ingredients

2x tuna steak
100g soy sauce
1tsp corn flour
100g pineapple juice
100g honey (the better quality the better the dish)
5g sriracha
30g mixed black and white sesame seeds
500g spring greens (salad leaves, spinach, watercress, kale etc)
30g coriander
200g diced fresh pineapple
1 avocado
1 red chilli pepper
50g ginger
100g sesame oil

Method

In a small sauce pot mix together 1/4 cup soy sauce and 1 teaspoon cornstarch until smooth.

Add 1/4 cup pineapple juice, 1/4 cup honey and 1 teaspoon sriracha sauce.

Place the pot on the stove over medium heat and bring to a boil.

Reduce the heat and simmer 3-4 minutes until the sauce is just beginning to thicken and coat the back of a spoon. Remove from the heat.

Heat a large cast iron skillet on high and add the sesame oil.

Brush the tuna with the premade sauce Sear the tuna steaks in the skillet for 1-2 minutes, flip and brush the seared side with the soy sauce mixture.

Sear another minute or 2 and then remove the steaks from the pan, brushing them with the remaining soy sauce mixture.

Slice into strips.

Combine the spring greens, coriander, pineapple chunks, ginger, avocado and red chilli in a bowl and toss.

Split the greens between 4 bowls/plates, add the tuna, dress with the seeds and serve.