The Hayaa Oasis

INSTRUCTIONS

Marinate the tuna steaks for fifteen minutes in some soy sauce, crushed garlic, minced ginger, a dash of rice vinegar, and a teaspoon of brown sugar.

Cut the tofu into bite-sized pieces before marinating in salt and pepper. Panfry until golden brown on the top and bottom with a dash of olive oil.

Shred some lettuce. Dice the cucumber, apple, strawberries, persimmons, and feta cheese. Peel the mandarin oranges and remove any pith that remains.

In a small bowl, add about 70ml of olive oil, the juice of a lemon, a pinch of salt and pepper, and a hefty tablespoon of honey. Whisk your lemon honey vinaigrette until well-combined and set aside.

In your large serving bowl, layer your shredded lettuce, cut fruits and vegetables, feta cheese, and tofu evenly. Drizzle the vinaigrette evenly. You need not use all, rather, add according to your preference.

On a griddle pan, add some olive oil and heat it up on medium high temperature.

Gently pat down and clear the surface of the tuna steaks before kissing them on the hot pan. Make sure to cook them for two minutes on each side to ensure a medium cook on the steaks. Only flip when the grill marks are visible and the steaks are not sticking to the pan.

Let the tuna steaks rest and cool before slicing them. Lay them over the salad and sprinkle the sesame seeds on top to finish.

Serve cold. Perfect freshly made for a party of four to six.