INGREDIENTS:

1.5 lbs (600g) diced tuna steaks
(1cm thick)
3.5 oz (100g) Dry wakame seaweed**
3.5 oz (100g) green spring onion
1 ZESPRI™ GREEN Kiwifruit
1 ZESPRI™ GOLD Kiwifruit
Baby salad leaves
Fresh spring onion
1 sweet bell pepper, chopped

Marinade Sauce
4 tsp soy sauce
2 tsp Mirin, or cooking sherry

Spicy Miso Dressing
6 Tbsp white miso* (or 6 tsp soy sauce)
4 Tbsp Mirin
2 Tbsp sugar
4 Tbsp rice vinegar
1 Tbsp hot English mustard
2 tsp Korean hot pepper paste

METHOD:

1. Soak the Wakame seaweed in cool water until softened; then remove from the water and set aside.
2. Briefly poach the spring onion in the Wakame salt water, and then cool with iced water. Squeeze the cut spring onion into 2-cm long sections.
3. Combine all marinade ingredients in a medium sized bowl, and add the diced tuna.
4. Mix all ingredients for spicy miso dressing in a bowl and add tuna, wakame, kiwifruit and spring onion. Refrigerate mixture for ten minutes.
5. Mix baby salad leaves with sesame oil and arrange on plates. Top with tuna mixture, fresh spring onions, and sweet bell peppers, to your taste. Garnish with fresh cilantro or parsley to serve.

Serves 4-6

** salted seaweed = nama wakame Notes: Nama wakame is Japanese for "raw seaweed." Look for bags of this heavily salted seaweed in Japanese or Korean markets.

*miso = soybean paste = bean paste Pronunciation: MEE-soh Notes: This is a thick paste made from soybeans and grains that has been fermented and then aged for up to three years. It's a staple in Japan, where it's used to flavor soups, dipping sauces, meats, and dressings. There are hundreds of varieties of miso, and the Japanese match them to dishes with the same care that Americans match wines to meals. The darker kinds are saltier and more pungent, the lighter are sweeter and milder. Look for tubs of miso in the refrigerated section of Japanese food markets, health foods stores, or large supermarkets. It will keep in your refrigerator for many months. Powdered miso is also available, as are powdered soup mixes made with miso and dashi. Substitutes: soy sauce (one tablespoon miso = one teaspoon soy sauce)