2 Tuna Steaks
1tbsp Olive Oil
1 Clove of Garlic
Salt and Pepper
1 Large Sweet Potato
2 Large Carrots
1/2 Packet of Tender stem Broccoli
1/4 Packet of Mangtout
1/2 Red Pepper
1tbsp Edamame Beans
1tsp Sesame Seeds
2tsp Tamari/ Soy sauce
Juice of 1 Lime
Slice sweet potato into wedges, drizzle in olive oil, salt and pepper and roast for 25 minutes, flipping throughout.
Spiralise or peel the cucumber into ribbons and add to a large bowl.
Peel then ribbon the 2 carrots and mix with the cucumber.
Blanch the broccoli and mangtout in boiling water to soften then finely slice length ways and add to the salad.
Finely chop the peppers and tomatoes and add them to the salad with the edamame beans.
Chop the chilli and fresh coriander and sprinkle on the top of the salad, along with the nuts and seeds.
Coat thoroughly in dressing.
Mix the tahini and tamari and stir until combined. Squeeze over the lime and add the chilli flakes. Stir into the salad well.
Finely chop garlic, chilli and coriander and add to a hot pan with olive oil.
Pan fry the tuna steaks for 4 minutes on each side (or as desired).
Squeeze over the lime and add more coriander.
Serve together and enjoy! Yum!