Salad
Baby Leaf Salad	g
Avocado
Chipotle Chili Pepper
Spring Onion
Edamame Beans	g
Yellowfin Tuna	g
Sesame Seeds	tbsp
Peanut Oil	tbsp
Handful Fresh Coriander
Dressing
Lime Juice	tbsp
Lime Zest	tsp
Soy Sauce	tsp
Sriracha Sauce	tsp
Garlic Clove
Olive Oil	tbsp
Salt & Pepper to taste

1. Peel the avocado, remove the stone and cut the flesh into small cubes. Wash and dry the peppers and spring onions and cut into fine rings. Wash the coriander, shake dry and chop finely.
2. For the dressing, peel and finely chop the garlic. Wash limes with hot water, dry them, grate the peel and squeeze out the juice. Mix all the ingredients for the dressing together in a bowl. Season to taste with salt and pepper.
3. Brush both sides of each tuna steak with peanut oil. Season them with salt and pepper. Place the sesame seeds on a large plate and gently press both sides of tuna steak in sesame seeds to coat.
4. Heat 1 tablespoon of olive oil over medium-high heat in a large non-stick skillet until it is just beginning to smoke. Add tuna steaks (make sure they are not touching each other) and cook for 1 minute. Using tongs flip the steaks and cook for another minute. Place the steaks on a cutting board and slice into cubes.
5. Wash the lettuce and spin dry. Add the lettuce, avocado, spring onions, edamame and peppers in a bowl, add the dressing and mix everything well. Serve with diced tuna and garnish with fresh coriander.

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