Whisk all ingredients together and refrigerate until needed.
Rub the tuna with olive oil, drizzle with lemon juice and season well with salt and pepper.
Heat a griddle pan or a gas braai on a high heat and sear the tuna well all around.
Place on a chopping board and allow the tuna to rest for a couple of minutes.
Slice the tuna into 1-2cm thick slices and assemble the slices on top of the grilled vegetable salad.
Pour over the dressing and serve immediately.
(If you prefer the tuna more well done place it onto an oven tray and cook in a conventional oven, pre-heated to 180C for a further 5 minutes.)
- 80ml canola oil
- 4TBS soya sauce
- 1 green chilli, chopped
- 1TBS fresh grated ginger
- 2 cloves garlic, crushed
- Juice of one lemon
- 1 ts sugar
- 1 ts balsamic vinegar
- 1kg fresh yellowfin tuna, cleaned and filleted,
- lemon juice,
- salt and pepper,
- Canola oil for frying