A delicious, fragrant dish this, the beautifully dressed salad goes very nicely indeed with the sweet, comforting tuna. Wagamama do a fairly similar version of this, but we think our dressing is even lovelier. The quinoa salad is great for lunch next day

400g sushi grade sustainable tuna in two 1.5cm thick steaks

150g white quinoa

100g peppery salad leaves

12 radishes, trimmed and thinly sliced

100g frozen edamame beans, defrosted

½ tbsp snipped chives

1 avocado, peeled, stoned and cut into wedges

2 tbsp black sesame seeds

light olive oil to cook tuna

For the miso dressing:-

80ml mirin

75 ml sake

1 tsp caster sugar

2 tbsp white miso paste

1 tbsp rice wine vinegar

2 tsp dark soy sauce

1 tsp toasted sesame oil

• Put the quinoa into a small saucepan with 300ml cold water. Bring to the boil and simmer uncovered for 20 minutes until the grains are al dente and the water is absorbed. Set aside to cool in the pan

• Meanwhile, to make the dressing, place the mirin, sake, caster sugar, vinegar, soy and sesame oil in another small saucepan. Heat gently, stirring until the mixtures reaches the boil. Simmer for 60 seconds, then stir in the miso paste. Decant, and allow to cool for 15 minutes

• Meanwhile, dunk the edamame beans in salted boiling water for a minute. Drain and set aside.

• Transfer the cooled quinoa into a salad bowl, and stir through the edamame beans, chives and radishes. Add the leaves with half of the dressing, and stir gently. Check seasoning

• Season the tuna, and sprinkle each side with sesame seeds. Drizzle with a little olive oil. Heat a frying pan until hot. Add the tuna and sear for 30 seconds on each side, so the inside is still raw. Remove from pan and cool for 5 minutes, then slice thinly; about 5mm thick slices works well

• Divide the quinoa salad between 4 plates, adding the avocado. Add an extra drizzle of dressing, and place the tuna on top. Serve with the remaining dressing on the side