Sushi without rice, in salad form. It's sure to be a winner.
• 400g tuna steaks
• 1 tsp vegetable oil
• 200g mixed baby leaves
• 1 Lebanese cucumber, peeled and sliced
• 1 cup mixed cherry tomatoes, halved
• 4 spring onions, finely sliced
• 2 ripe avocados, sliced
• 2 tbsp toasted sesame seeds (a mixture of black and white)
• 1 sheet nori
Soy and sesame dressing
• 1 tsp caster sugar
• 1 tsp soy sauce
• 2 tsp sesame oil
• 2 tsp extra virgin olive oil
• 2 tsp rice vinegar
For the dressing, whisk together the ingredients. Set aside. Cut the tuna steaks into 5cm-wide strips. Heat a frying pan over medium heat until hot, then add the oil. Season the tuna well with salt and pepper and fry on all sides for just 30 seconds a side. Set aside to cool slightly, then slice into ½ cm strips.
Toss together leaves, cucumber, tomatoes and spring onions. Top with the avocado, tuna and sesame seeds. Wave the nori over an open gas flame for a few seconds until it becomes brittle, then crumble over the salad. Serve with the dressing on the side.
Adam's tip I always make sure a salad dressing contains a salty or savoury ingredient, such as a lug of soy sauce or fish sauce, or a good pinch of salt. The oil in the dressing will help stop the salt from wilting any leaves in the salad.