• 150g Tuna Steak Tuna Steak, grilled
• 40g spinach Spinach, raw
• 60g bean sprouts Bean Sprouts
• 60g sweetcorn Sweetcorn, canned
• 30g feta Feta
• 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 spinach leaves, beansprouts and sweetcorn with half the dressing.

4. 4

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

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