This meaty fish salad makes for a quick and easy healthy lunch (or mid-week supper if you like), whilst being packed with protein.

Try to purchase quality sushi-grade Ahi Tuna if you are able to – it will take this salad to the next level, enabling you to serve it extremely rare.

Ingredients: (Serves 4)

For the dressing:

1 Tbsp honey (or more if you like the sweetness)

4 Limes, juiced

2 red chillis des-seeded, finely chopped (include seed if you like it spicy!)

3 – 4 garlic cloves, finely grated

25g fresh root ginger, peeled and finely grated

2 tbsp chopped fresh coriander

For the Salad:

4 Tuna Steaks (240g – 280g)

750g New potatoes, halved (cooked and cooled)

2 Tbsp Rapeseed Oil

175g Edamame Beans

1 Tin Butter Beans, drained

200g Sugarsnap Peas 

125g Baby Leaf Spinach

2 Tbsp Fresh Coriander

Salt & pepper to season

Method:

Whisk together dressing ingredients. Set aside.

Add the rapeseed oil to a frying pan over medium to high heat. Saute the new potatoes until they start to colour. Add the Edamame beans, sugar snaps butter beans and spinach. 

Saute for another minute, season and leave to keep warm in the residual heat in the pan.

Place a griddle pan on high heat. Brush some oil on both sides of the tuna steaks and season. Sear the tuna steaks on each side for 2 – 3 mins or to your liking, depending on their thickness, (thinner steaks will take a little less time).

Stir in the remaining fresh coriander and dressing to the warm new potatoes, butter bean and edamame bean mixture and divide between four plates.

Top each plate with a tuna steak and garnish with fresh coriander sprigs and lime wedges. Serve immediately.