Zingy Tuna, Goat Cheese & Kiwi Berry Salad

Fantastic fish cooked quickly and teamed with zingy kiwi berries.

Dry-off the tuna steaks with a paper towel.

Coat the tuna steaks with olive oil and salt and pepper each.

Add 2-3 spoons of olive oil to cover a thin layer of the bottom of a heavy pan and heat over high heat.

Add each tuna steak and cook for 1 minute. You will be tempted to cook it longer but the best way to sear tuna is very quickly.

Turn and cook for 1 more minute and remove from the oil and let sit to cool slightly. Cut into thin even slices (you’ll need a very sharp knife) of no more than 3-4 mm.

Cut the cheese into chunks.

Chop the spring onions.

In a big bowl mix the leaves, onions and with half of the dressing.

Rinse the berries gently and let dry, then half them.

To serve arrange a thin layer of salad mix from the bowl. Spread a few pieces of the tuna and arrange nicely on top. Spread halved berries between/on top, as well as a generous amount of cheese. With a teaspoon drizzle some dressing on the tuna slices.