Seared tuna salad with sesame and shiitake mushrooms, Asian leaves and nam jim dressing – Food & Hom

Ingredients

• <h3>Tuna</h3>
• 4 x 150g tuna loins
• 50ml dark soya sauce
• 75ml sweet chilli sauce + extra, to serve
• 15ml (1 tbsp) light sesame oil
• 15ml (1 tbsp) fresh ginger, finely chopped
• 125ml (½ cup) white and black sesame seeds
• <h3>Nam jim dressing</h3>
• 5 red and green chillies, roughly chopped
• 1 garlic clove, roughly chopped
• 1 small knob ginger, roughly chopped
• 5 stalks coriander, root and stem
• 100g palm sugar
• 45ml (3 tbsp) fish sauce
• juice of 2 – 3 limes
• <h3>Salad</h3>
• 8 spring onions, sliced thinly at an angle
• handful fresh coriander leaves + extra, to serve
• handful fresh mint leaves + extra, to serve
• 12 purple basil leaves
• handful mung bean sprouts
• 4 handfuls mixed Asian leaves (mizuna, baby tatsoi and Chinese cabbage)
• 250g shiitake mushrooms
• salt and freshly ground black pepper, to taste