Preparation time
less than 30 mins
Cooking time
less than 10 mins
Serves
Serves 4
For the sesame green beans
- 75g/2¾oz sesame seeds, toasted
- 4 tbsp soy sauce
- 2 tbsp caster sugar
- 400g/14oz green beans, trimmed
- 2 tbsp rice vinegar
- 2 tbsp finely chopped spring onions
- 2 tsp finely grated fresh root ginger
- salt
For the dressing
- 1 tbsp rice vinegar
- 2 tsp wasabi paste
- 1 garlic clove, finely grated
- 1 tsp finely grated fresh root ginger
- 1 tsp caster sugar
- 3 tbsp sunflower oil
- salt and freshly ground black pepper
For the tuna salad
- 250g/9oz fresh sashimi-grade tuna steaks, thinly sliced
- 2 avocados, peeled and sliced
- 60g/2½oz rocket leaves
- 25g/1oz fresh coriander, roughly chopped
- 2 tbsp sesame seeds, toasted
Method
For the sesame green beans, finely grind 50g/1¾oz sesame seeds in a spice grinder or a mortar. Transfer to a food processor or blender. Add the remaining sesame seeds, soy sauce and sugar and process into a paste. Set aside.
Bring a saucepan of salted water to a boil. Add the beans and cook for 4 minutes, or until tender but still crisp. Using a slotted spoon, transfer the beans to a large bowl of iced water and leave to chill for 10 minutes. Drain and dry the beans. Whisk the vinegar, spring onions and ginger with the sesame seed paste in a bowl. Add the chilled beans and toss in the paste mixture until thoroughly coated.
To prepare the dressing, place all of the ingredients in a small lidded jar. Firmly seal and shake until completely combined. Taste and season with salt and pepper, if desired.
Place the tuna and avocado on a serving plate and drizzle the dressing over the top. Dress with the rocket leaves and coriander and sprinkle with the toasted sesame seeds. Serve the salad with the green beans alongside.