Tuna Steak with Wakame & Edamame

Quarter the lime. In a salad bowl, combine the white wine vinegar with the sesame oil and (per person) 2 tsp soy sauce and the juice of a quarter lime per person. Season with a pinch of salt.

Slice the cucumber into thin crescents, then transfer to the salad bowl. Add the edamame and toss well to combine with the dressing, then set aside.

Did you know... cucumbers are low in calories and mostly made up of water, but they still contain vitamins and minerals. They're a great way to stay hydrated and get your essential nutrients at the same time.

Pat the tuna dry with kitchen paper and season with salt and pepper. Melt the butter in a frying pan over medium-high heat. When the butter is nice and hot, fry the tuna for 1 - 3 minutes per side (see Tip). Deglaze with the rest of the soy sauce.

Tip: tuna steak is more flavourful and tender when it's still rare. If you'd prefer your tuna steak to be less rare, fry it for a further 1 - 2 more minutes per side.

In a small bowl, combine the mayonnaise with the sambal and the juice of a quarter lime per person. Season to taste with salt and pepper.