• 150g Tuna Steak Tuna Steak, grilled
• 40g kale Kale, raw
• 60g sweetcorn Sweetcorn, canned
• 60g edamame beans Edamame Beans
• 60g avocado Avocado
• 15g balsamic vinegar Balsamic Vinegar
• 5g olive oil Olive Oil

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 balsamic dressing ingredients with a pinch of salt and pepper.

3. 3

   Toss the kale leaves, sweetcorn and edamame with half the dressing.

4. 4

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

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