First, make the wasabi mayo: I used powdered wasabi, mixing a couple of tsp of the powder with a little warm water,
allowing the flavour to develop for a few minutes, then stirring this into ready-made mayonaise (1/2 to 3/4 cup).
Set aside until ready to serve.
One of the supermarkets sells a packet of basmati rice and quinoa – or make up your own combination of grains.
Cook according to the packet – about 15 minutes. Meanwhile, boil asparagus cut into 3cm lengths for 5 minutes,
until just cooked. Drain and set aside, together with halved cherry tomatoes. Brush both sides of a couple of
tuna steaks with sesame oil then coat in sesame seeds, seasoned with some black pepper, then fry in a little hot
olive oil for 2 minutes each side, or longer if you prefer your tuna well done! Drain the rice and quinoa,
tip back into the saucepan, and stir in the asparagus and tomatoes, warming gently over a low heat for a minute
or two. Serve with the tuna and a dollop of wasabi mayo.