Seared tuna with broccoli & avocado salad: Today

Ingredients:

2 x 100g pieces fresh tuna

1 head broccoli, portioned into florettes

2 avocados

50g sesame seeds, toasted

Handful coriander, chopped

1 chilli, thinly sliced

1 spring onion, finely sliced

1 lime, zest and juice

For the dressing (will hold for 1 week in fridge):

50ml honey

200ml olive oil

2gr chinese 5 spice

50ml rice wine vinegar

30g Dijon mustard

20ml balsamic vinegar

10ml low salt soy sauce

Method:

1. First of all, boil the broccoli florettes in boiling water for 3mins until just soft. Then place in a pot of cold water to cool and refresh.
2. Place the broccoli in a bowl and add the chopped coriander, sliced chilli and spring onion
3. Next, peel and core the avocado and mash it with the back of a fork in a bowl, season with salt before adding the lime juice and zest and set aside.
4. To make the dressing, place the honey, spice, vinegars, mustard and soy sauce in a bowl and whisk. While whisking, slowly add in the olive oil until an emulsion is achieved, season and set aside
5. Lastly, heat a pan until smoking and add a touch of olive oil. Place the tuna steaks in the pan and char on all sides as quickly as possible. When hot, roll the steaks in the toasted sesame seeds before slicing in half to expose the raw interior of the fish, season this with some salt and lime juice.
6. To assemble the dish, place the avocado mix in the centre of the plate and top with the seared tuna steak.  Add some toasted sesame seeds to the broccoli salad mix and dress with the soy and honey dressing. Add this to the plate around the tuna and finish with another drizzle of the dressing and serve.