Recipe for Peppered Rare Tuna Salad 
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Yield:
4
Ingredients:
Amount Ingredient
350 gm very fresh tuna fillet in one piece bloodfree
sea salt and black pepper
olive oil for rubbing
3 tbl rice vinegar
1/2 tbl fish sauce (nam pla)
1 x juice of 2 lemons
1/2 tbl palm sugar or muscovado sugar
1/2 sm red onion finely sliced
2 x long mild red chillies deseeded and finely chopped
2 tsp sesame oil
red pepper deseeded and finely sliced 1/4 medium sized red cabbage core removed finely sliced
4 x radishes sliced
large handful bean sprouts
200 gm baby plum (pomodorini) or cherry tomatoes halved
handful basil (purple if you want to keep the all red theme) or coriander leaves
Instructions:
Instructions: Rub the tuna with salt and plenty of black pepper then smear with olive oil. Heat a heavy frying pan until very hot and sear the tuna for about 20 seconds on all sides so that only the outside is browned.

Remove and leave to cool.

Mix together the vinegar fish sauce. lemon juice and sugar until dissolved then toss with the red onion and chilli and leave until the red onion is slightly softened and pink.

Stir in the sesame oil then toss the dressing with all the salad ingredients. Leave for about 10 minutes then pile into bowls.

Slice the tuna into neat pieces and place on top of the salad.

Throw on the toasted peanuts and sprinkle aver any remaining dressing.

Good fresh tuna barely needs to make friends with the cooker before being eaten. In fact you can treat it like steak its perfect left uncooked in the middle.

Serves 4

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