200g tuna loin fillets
2 teaspoons sesame oil
75g edamame beans, podded
Baby herbs, to serve
Dressing
2 tablespoons soy sauce
1 tablespoon sunflower oil
1 tablespoon water, cold
1 tablespoon rice wine vinegar
1 1⁄2 teaspoons caster sugar
1 teaspoon fresh ginger, finely grated
1 teaspoon sesame oil