If you aren't familiar with Ponzu, this recipe by Cottage Foods should give you a great introduction to the citrus-based sauce with a tart-tangy flavour similar to a vinaigrette.
The Tomato based Ponzu used in this recipe works brilliantly with the seared tuna and earthy salad tones.
Quick simple and full of taste, this recipe makes a great weekend lunch....
1 avocado, peeled, stone removed, diced
3 long green shallots, trimmed, thinly sliced
2 teaspoons lightly toasted sesame seeds
2 teaspoons olive oil
125g tuna steaks
100g baby spinach and beetroot leaves
1 green apple, cored, cut into thin batons
2 teaspoons The Lycopins Tomato Ponzu
Place the avocado in a medium bowl, roughly mash with a fork. Stir through the shallots, sesame seeds and lemon juice. Season to taste with Blackthorne Scottish Sea Salt Flakes and freshly ground black pepper.
Heat a large char grill pan or non-stick frying pan over high heat. Brush tuna with oil, and The lycopins Tomato Ponzu, season with Blackthorne Scottish Sea Salt Flakes and freshly ground black pepper. Grill tuna for 30 seconds each side, or until just seared. Set aside to cool, cut into 5mm thick slices.
Combine the spinach and beetroot leaves and thinly sliced apple, add the tuna and toss to combine.
To serve, spread some avocado mixture in the centre of 4 serving plates. Top with the salad and drizzle with The lycopins Tomato Ponzu.
Garnish with extra sesame seeds.