Super Foods – Seaweed and Sashimi Salad Recipe

Serves

Ingredients

150g mixed salad leaves, including rocket
1 avocado, sliced
4 sheets of seaweed paper, shredded
12 cherry tomatoes, halved
1tbsp olive oil
3tbsp sesame seeds
1 x 300g tuna steak (sashimi grade; ask the fish counter)
1 x 300g skinless salmon fillet

For the dressing:

4tbsp sesame oil
juice of 1 lemon
1tbsp wasabi paste
2 bsp olive oil

Method

Place the salad leaves in a bowl with the avocado, seaweed and tomatoes.

Heat the olive oil in a heavy non-stick grill pan. Meanwhile, spread 1tbsp of the sesame seeds over a small plate and press the tuna steak into the seeds on all sides to coat. Sear the tuna in the hot pan for 30 seconds on each side.

Transfer to a chopping board and, with a sharp knife, slice thinly. Repeat the process, this time using the salmon.

Mix all the ingredients for the dressing and toss into the salad. Add the tuna and salmon and scatter with the remaining sesame seeds.

Paleo by Dan Green is published by Kyle Books. Photography by Claire Winfield.

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