• 150g Tuna Steak Tuna Steak, grilled
• 40g kale Kale, raw
• 60g asparagus Asparagus
• 60g bean sprouts Bean Sprouts
• 15g pumpkin seeds Pumpkin Seeds
• 12g tahini Tahini
• 15g lemon juice Lemon Juice

1. 1

   Sear the tuna steak in a very hot pan for 60-90 seconds per side, keeping the centre pink, then slice.

2. 2

   Whisk together the tahini-lemon dressing ingredients with a pinch of salt and pepper.

3. 3

   Toss the kale leaves, asparagus and beansprouts with half the dressing.

4. 4

   Top with the tuna steak and pumpkin seed, then drizzle with the remaining dressing.

Tap ingredients and steps to tick them off as you cook.