Fresh Tuna Salad With Homemade Peanut Dressing

Peanut dressing:
+ 1/4 cup water
+ 1/4 cup peanut butter
+ 3 tbsp soy sauce
+ 2 tbsp brown sugar
+ 2 garlic cloves, minced
+ juice of 1/2 lime
+ 1/2 chili pepper, thinly sliced

Tuna salad:
+ 1/2 tbsp coconut oil
+ 4 tuna steaks
+ sea salt and freshly ground black pepper, to taste
+ 1 tsp black sesame seeds
+ 1 tsp white sesame seeds
+ 8 oz / 225 g egg noodles
+ 2 carrots, shredded
+ 1 cup edamame beans
+ 2 cups lettuce
+ lime wedges, to serve

To make the peanut sauce: Place all the sauce ingredients into a jar, cover and shake until well combined.

To cook edamame: Bring a pot of water to a boil, add salt and in-shell edamame and cook until the beans inside the pods are tender, about 5 minutes. Drain and rinse with cold water to cool. To shell the beans, gently squeeze the pods with your fingers to release them.

To cook the tuna: In a large frying pan, melt the coconut oil over high heat. Spread the sesame seeds out on a plate, season tuna steaks with sea salt and pepper, then press into the sesame seeds to coat. Once the oil is hot, cook the steaks for about 90 seconds on each side. Remove from heat and set aside.

Cook the egg noodles according to package directions, omitting salt and fat. Drain and set aside.

To assemble, divide the noodles between 4 plates or bowls, add the carrots, edamame, lettuce, tuna, and drizzle peanut dressing on top. Serve with lime wedges and enjoy!