Rub the tuna loin with a splash of sunflower oil and season with salt and pepper.
Sear the tuna loin for about 20 seconds on each side in a hot pan. Set aside to cool.
Remove any hard pieces from the oyster mushroom stems. Gently fry the oyster mushrooms in some oil or butter until they look slightly crispy. Sprinkle with salt and pepper and set aside to cool.
Over an open flame or using a blowtorch, blister the pepper until scorched and slightly blackened Lightly remove some of the charred skin and slice the pepper into fine strips, allowing 3-4 per person.
In a bowl combine the spinach leaves (about 12 leaves per person), the oyster mushrooms, the sliced peppers and the pickled peppers. Dress with 30ml Knorr French Vinaigrette Salad Dressing per person, then divide the salad between four plates.
Carefully slice the tuna so that each plate gets 3-4 slices, lightly brush the ‘eye’ of each tuna slice with some more Knorr French Vinaigrette Salad Dressing, add a small pinch of salt, and then arrange them over the salad.
Finish with a sprinkle of finely chopped chives.