Seared Tuna Salad

• 7 oz snap peas, trimmed
• 1/4 cup olive oil
• 1 tbsp lemon juice
• 1 tsp wasabi paste
• 1 tsp sugar
• 4 x 6.5 oz tuna steaks
• 1/2 bunch Thai basil leaves
• 1 None red onion, thinly sliced into wedges
• 3 tsp sesame seeds, toasted
• 1 None long red chili, seeded, thinly sliced
• None None Lemon wedges, to serve

1. Blanch snap peas in boiling water for 2 mins, until bright green. Drain, rinse under cold water and drain again. Cut in half lengthways. Set aside.
2. To make dressing, whisk together 2 tbsp olive oil, lemon juice, wasabi and sugar. Season to taste and set aside.
3. Heat a pan on high. Brush tuna with remaining oil. Cook for 1 min each side for medium-rare, or until cooked to desired doneness. Thinly slice tuna.
4. Place tuna, snow peas, basil, onion, sesame seeds and chili in a bowl. Drizzle over dressing and toss to combine. Serve with lemon wedges.

peas, olive oil, lemon juice, wasabi paste, sugar, tuna, basil, red onion, sesame seeds, long red chili, lemon wedges

Taken from recipes-plus.com/api/v2.0/recipes/25292 (may not work)