200g fillet of tuna sashimi
¼ green papaya, julienne
1 tomato, diced
Small handful each of Thai basil, Chinese parsley, chives
½ cup macadamia nuts
2 eggs, boiled for 5 minutes, chilled and peeled
1 tsp Dijon mustard
Zest and juice 1 lime
3 tbsp olive oil
Salt and pepper
To make the dressing, whisk the mustard, lime and olive oil.
Season the tuna and chargrill in a hot pan all over for 1 minute. Slice into 1cm medallions.
Combine the vegetables, herbs and nuts. Drizzle in the dressing and toss.
Arrange salad on plates, top with the sliced fish and add eggs halves.