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
Put the peppercorns in a shallow bowl and press the tuna steaks down onto them. Turn the steak over and repeat on the other side.
Heat the olive oil in a large frying pan set over a high heat. Sear the tuna for 1–2 minutes on each side. Remove the tuna from the pan and set aside to rest. Add the spinach to the pan and cook, stirring, until wilted.
Put all the dressing ingredients into a screw-top jar and shake to combine, alternatively, whisk together in a small bowl. Season with salt and pepper.
To serve, divide the spinach between two serving plates. Slice the tuna steaks into three, lay on top of the spinach and dress with the ginger and soy dressing.