200g Fresh tuna
1 Bunch spring onion
Toasted sesame seeds
Soba noodles ( cooked )
100g Maggie's blood plum paste
1/4 cup Verjuice
Cut tuna into chunks approximately 2cm x 2cm and quickly sear in very hot pan in small batches.
Warm blood plum paste and blend with 1/4 cup of Verjuice and grapeseed oil to make a slightly thick dressing.
Blanch snow peas and slice thinly. Clean and slice thinly a bunch of spring onions. Toss tuna in dressing. Remove and coat with sesame seeds. Combine all other ingredients. Top with tuna and add dressing.