A delicious, simple lunchtime dish. A Kombu dashi broth with Mirin, Shoyu, Chilli Oil, Red Chillis, Celery, chopped Scallions and a piece of Pan seared Tuna steak sliced in chunks. A few Tuna flakes scattered on top. Served here with a side of Blanched Sprouted Broccoli with a Lemon Vinaigrette and Toasted Sesame Seeds.
