- 700g Mesclun (mixed baby greens), rinsed and spun dry
- 400g Tuna loin
- Sesame Seeds
- Extra Virgin oil (to taste)
- Cherry Vinegar (to taste)
- Diced bell peppers for garnish
- Diced tomatoes for garnish
Coat the tuna loin with sesame seeds and seer in hot frying pan.
Slice tuna loin into thin slices
In a salad bowl toss the mesclun well with the oil and drizzle it with the vinegar. Season the salad with salt and pepper and toss it well.
Sprinkle with chosen salad dressing (can very)