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This is a great way to utilize your wasabi as it is used to dress the noodles and the salad. This is a really good, robust salad that is great for lunch or super and is really portable, so great to take to work.

300g piece of sashimi grade Tuna loin
sea salt and freshly ground black pepper
1 tablespoon groundnut or vegetable oil

for the dressing
1 teaspoon wasabi paste
1 cm ginger, peeled and finely grated
2 tablespoons soy sauce
2 tablespoons rice wine vinegar

for the salad
1 teaspoon wasabi paste
3 tablespoons best-quality mayonnaise
150g soba noodles, cooked then refreshed in cold water
20 cherry tomatoes, red and yellow if you can find them
12 radishes, cut into quarters (through the stem)
1 avocado, peeled and thickly sliced
a handful frozen soy beans, blanched and refreshed in cold water
1 teaspoon sesame seeds (black, white or mixed)

Season the tuna with salt and pepper. Heat the oil in a frying pan. You want the pan to be really hot, almost smoking then sear the tuna for 20 seconds on each side. Remove from the heat and leave to rest for an hour in the freezer. You want to get it to the stage where it firms up and is almost frozen. This will make it easier to slice and is a bit of a restaurant trick.

Slice the tuna into 5mm strips.

To make the dressing mix together the wasabi, ginger, soy and rice wine vinegar.

To make the salad, mix together the wasabi and mayonnaise in a large mixing bowl. Add the noodles and mix until they are completely coated in the wasabi mayonnaise. Add the tuna and salad veggies then mix again.

Serve the salad with the dressing and sprinkle with the sesame seeds.