Ingredients:

100g flat pad thai noodles

1 tuna steak

Romaine lettuce washed and torn into bite-size pieces

A stem of broccoli cut into small florets.

A handful of enoki mushrooms

3 red radishes thinly sliced

2 spring onions chopped

1 mini cucumber sliced

6 cherry tomatoes halved

1 bok choy chopped

2 Tbsp pumpkin seeds

1 tsp of black sesame seeds

Miso Ginger Salad Dressing

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Directions: 

STEP ONE

Marinade the tuna in some of the Miso Ginger Salad dressing for a half hour or so in the fridge

STEP TWO

Heat up a heavy-based pan, add a glug of oil and sear the tuna for 3 to 5 minutes, looking for a lovely charred outer crust and a pink interior. Let cool and then cover and chill in the fridge. The tuna will be easier to slice when chilled so, if you can, prepare it the day before and chill it overnight in the fridge.

STEP THREE

Blanch the noodles in a pot of boiling water for 3 to 4 minutes, strain and run cool water over them to quickly cool. Do the same with the broccoli, blanch in boiling water for 3 minutes,  strain and cool quickly with cold water so they stop cooking and retain their beautiful green color.

Place the noodles and broccoli in a salad bowl and chill.

STEP FOUR

When ready to serve, add the rest of the vegetables to the chilled noodles and dress with some well-shaken Kissed Miso Ginger Salad Dressing, and toss.

STEP FIVE

Slice the tuna thinly and place on the top of the tossed salad, drizzle a little extra dressing on the tuna and add a sprinkle of sesame seeds and a few reserved spring onions.