Fantastic fish cooked quickly and teamed with zingy kiwi berries.
Dry-off the tuna steaks with a paper towel.
Coat the tuna steaks with olive oil and salt and pepper each.
Add 2-3 spoons of olive oil to cover a thin layer of the bottom of a heavy pan and heat over high heat.
Add each tuna steak and cook for 1 minute. You will be tempted to cook it longer but the best way to sear tuna is very quickly.
Turn and cook for 1 more minute and remove from the oil and let sit to cool slightly. Cut into thin even slices (you’ll need a very sharp knife) of no more than 3-4 mm.
Cut the cheese into chunks.
Chop the spring onions.
In a big bowl mix the leaves, onions and with half of the dressing.
Rinse the berries gently and let dry, then half them.
To serve arrange a thin layer of salad mix from the bowl. Spread a few pieces of the tuna and arrange nicely on top. Spread halved berries between/on top, as well as a generous amount of cheese. With a teaspoon drizzle some dressing on the tuna slices.