Seared Tuna Salad

• 7 ounces snap peas trimmed
• 1/4 cup olive oil
• 1 tablespoon lemon juice
• 1 teaspoon wasabi paste
• 1 teaspoon sugar
• 6 1/2 ounces tuna steaks
• 1/2 bunch thai basil leaves
• 1 red onion thinly sliced into wedges
• 3 teaspoons sesame seeds toasted
• 1 red chili long, seeded, thinly sliced
• 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.

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

Taken from www.yummly.com/recipe/Seared-Tuna-Salad-1404508 (may not work)