• 150g Tuna Steak Tuna Steak, grilled
• 80g lettuce Lettuce, romaine
• 60g cherry tomatoes Cherry Tomatoes
• 60g asparagus Asparagus
• 100g quinoa Quinoa, cooked
• 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 romaine leaves, cherry tomatoes and asparagus with half the dressing.

4. 4

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

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