Peppercorn Tuna with Ginger Dressing
Peppercorn Tuna with Ginger Dressing



  • 1 small jar of green peppercorns in brine, drained and chopped
  • 2 x 100g tuna steaks
  • Dash of olive oil
  • Handful of baby spinach
  • 1 tbsp ginger, finely chopped
  • 1⁄2 bunch chives, finely chopped
  • 100ml veg oil
  • 2 tbsp soy sauce
  • 1 tsp sesame oil
  • 1 garlic clove, crushed
  • 1 lemon, juice only
  • Salt and pepper
  • Put the peppercorns in a shallow bowl, and press the tuna steak into them to cover both sides. Heat the oil in a large frying pan, and sear the tuna on both sides for 2 minutes. Place to one side, then toss the spinach into the pan to wilt for a couple of minutes.
  • Whisk the dressing ingredients together in a bowl, and season with salt and pepper. Serve the tuna steaks on a plate, and drizzle with the dressing to serve.
15 mins
2 serving

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