Tuna Carpaccio with Rocket and Wasabi Peas
Tuna Carpaccio with Rocket and Wasabi Peas
Serves 2
400-500g tuna loin
2 tbsp vegetable oil
Salt and pepper
1 bag ‘Super Hot Rocket’
1 handful wasabi peas
2 tsp olive oil
1 tbsp lemon juice
Rub tuna with vegetable oil, salt and pepper. Sear in a very hot pan on each side for two minutes. Wrap in cling film, place in fridge 30 minutes.
Place rocket on a plate, drizzle with olive oil and lemon juice. Slice tuna thinly and lay on top of rocket. Sprinkle wasabi peas on top, serve.
The recipe above features produce from Steve's Leaves but if you can't get to a place that stocks them substitute leaves of your choosing.
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