Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Tuna tagliata with heirloom tomato and basil salad

Italian 15 Mins Prep · 10 Mins Cook

To make the tuna marinade, combine grated ginger, the zest and juice of limes, balsamic reduction and season well.
Place the tuna steak in a large bowl or zip-top bag and coat with the marinade. Refrigerate for 3-4 hours or preferably overnight.
Heat the oil in a large griddle pan over high heat and grill the tuna on both sides for 3-4 minutes (depending on the thickness).
Place on a wooden cutting board to rest for 5 minutes before slicing into 5mm thick slices.
Place tomato slices on a serving platter and top with the tuna slices, sliced red onion, roughly torn basil leaves, a drizzle of olive oil, black sesame seeds and sea salt.