Tuna with pink grapefruit and wasabi potato salad recipe

1. 1

   Sprinkle the sesame seeds onto a plate and press both sides of each tuna steak into them.

2. 2

   Move the steaks to a clean plate, cover with clear film and put in the fridge.

3. 3

   Put the potatoes into a large saucepan, cover with water and bring to the boil.

4. 4

   Turn the heat down and simmer, covered, for 15 minutes, or until cooked through.

5. 5

   Drain the potatoes in a colander and leave to one side to cool.

6. 6

   Mix the mayonnaise and wasabi together in a large bowl.

7. 7

   Rub the skins off the potatoes and cut the flesh into small cubes.

8. 8

   Add the potatoes to the mayonnaise, mix and toss until well coated.

9. 9

   Leave to one side.

10. 10

    Using a sharp knife, peel the grapefruit, removing all the skin and pith, then carefully cut into segments over a bowl so any juice is caught.

11. 11

    Add the soy sauce and the sesame and groundnut oils to the bowl with the juices and segments and mix together until well combined.

12. 12

    Add the mizuna and micro cress and toss again.

13. 13

    Heat a splash of groundnut oil in a large frying pan over a medium heat.

14. 14

    Add the tuna and sear on both sides for 4 minutes, or until sealed but still pink inside.

15. 15

    Serve the seared tuna with the wasabi potato salad and the pink grapefruit salad, scattered with extra mizuna and micro cress.

* Per serving · 4 servings · Values may vary.