Peppercorn crusted tuna with ginger and soy dressing

Preparation time
less than 30 mins

Cooking time
less than 10 mins

Serves
Serves 2

By Matt Tebbutt
  • 115g jar green peppercorns in brine, drained and roughly chopped
  • 2 x 100g/3½oz fresh tuna steaks
  • dash olive oil
  • 200g/7oz baby leaf spinach

For the dressing

  • 1 tbsp finely chopped ginger
  • ½ bunch chives, finely chopped
  • 100ml/3½fl oz vegetable oil
  • 1–2 tbsp soy sauce
  • 1 tsp sesame oil
  • 1 garlic clove, crushed
  • 1 lemon, juice only
  • salt and freshly ground black pepper
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