Ingredients (serves 1)
70g fresh raw tuna steak
100g carrot (1 carrot)
30g salad mix of rocket, spinach and watercress (large handful)
juice and zest of 1 lime
1 tsp reduced salt soy sauce
1 tsp sweet chilli sauce
1 tsp sesame oil
a little cress for garnish
Dietary Fibre: 4g
- Cut the tuna steak into small cubes.
- Using a vegetable peeler, pare off ribbons of carrot. Put the carrot ribbons and pieces of tuna into a bowl.
- In a cup, mix the lime juice and zest, soy sauce, sweet chilli sauce and sesame oil. Toss with the tuna and carrot until everything is well coated. Cover with cling film and leave in the fridge overnight.
- When ready to serve, mix with the salad on a plate and garnish with a little cress.