Seared Bluefin Tuna Goddess Bowl

Method

1 Bake baby potatoes in a preheated oven (200℃), until crispy on the outside and tender on the inside, about 20 minutes.

2 Boil eggs and set aside to cool.

3 In a jar, combine soy sauce, caster sugar, sesame oil, sunflower oil and rice vinegar. Mix until well combined. Set aside.

4 Heat a large cast-iron skillet over medium-high heat, then lightly coat the skillet with cooking spray.

5 Coat the Dinko Southern Bluefin Tuna steak with salt and pepper, then place tuna in the skillet. Sear tuna for 2 minutes on each side. Place to one side and allow to cool.

6 Using the same pan, add asparagus and cook until fork-tender, turning asparagus often to ensure even cooking, about 10 minutes.

7 Thinly slice tuna steaks across the grain.

8 In a bowl, combine mixed lettuce, cherry tomatoes, roasted potatoes, boiled egg and asparagus. Top with tuna slices, drizzle with sauce and sprinkle with sesame seeds.

9 Serve immediately.