Serves 4

Ingredients:
2 Tablespoons Tamari Sauce
1 Tablespoon Coconut oil
1 teaspoon of fresh grated Ginger
4 Tuna Steaks, about 175g each
55g Alfalfa sprouts
55g Bean sprouts
25g Mustard and cress
Squeeze of lime or lemon juice
Salt and Pepper
Lime wedges to garnish

Dressing:
3 Tablespoons of Coconut oil
2 Tablespoons of Tamari Sauce
1 Tablespoon Clear Honey
2 Tablespoon Red Rice Vinegar

Mix the Soy Sauce, oil and ginger in a shallow dish.
Add the tuna steaks and turn to coat in the marinade.
Cover and leave to marinate for 1hr at room temp.
Heat a cast iron skillet until very hot.
Drain the tuna steaks from the marinade and place in the hot pan.
Cook for 2 minutes then turn over and cook for a further1-2 minutes if you prefer the fish well done.

To make the dressing:

Place all the ingredients in a small pan and heat gently, stirring, until just warmed through.

Mix the alfalfa sprouts, beans sprouts, mustard and cress in a bowl and toss together with the lime juice. Season with salt and pepper.

Divide the sprouting salad between 4 serving plates and top with tuna steaks. Drizzle over the warm dressing. Garnish with lime wedges and serve immediately.