I realise Rosie’s delivered two tuna salads in the last week, but I’ve only recently got over my fear of stinking, school time, wet-with-mayonnaise-white-bread tuna sandwiches.
This is as much of a meat salad as it is fish, more so for having seared the tuna a little longer.
For the dressing, grate 2 or 3 shallots and some ginger into a bowl of teryaki and soy sauce. Add some lemon juice and a dash of fish sauce and a few drops of tobasco or shaved fresh chilli if you want.
Heat your pan or griddle well with a drop of soy or teryaki and sear the tuna on both sides for a bit over 5 minutes, depending on how thick the steak is and how rare you like it. Arrange a generous pile of watercress on your plate, cutting in some avocado.
Lightly steam your fresh peas, mange tout and sugar snaps so that they retain some crunch, afterwards running them through the cold tap to revive.
Once your tuna’s cooked to your liking, remove from the heat. Toss your steamed green veg amongst the watercress, layer the tuna atop and dress well, finishing with some leaves of fresh coriander.
I tried it out with horseradish sauce, too, which I could eat with anything but does tend to scare away all the other flavours if you overdo it.