Sesame Crusted Tuna

with Tamari Ginger Dressing & Salad

Sesame Crusted Tuna

with Tamari Ginger Dressing & Salad
Method
Serves 2
Cooking Time: Approximately 20 minutes
Dressing

Finely slice the chilli, de-seeding fist if you prefer less heat.

Grate or finely chop the ginger.

Add sesame oil to a small saucepan and place it over low heat.

Add ginger and cook, stirring, for a minute then add coconut nectar, rice vinegar, tamari and sliced chilli to taste.

Simmer for 3-5 minutes to mellow the acid in the vinegar.

Add 2 tablespoons of water. Bring to the boil then remove from the heat and set aside.

Salad

Cut the avocados into thin wedges and finely chop the chives.  

Thinly slice the wombok. Slice cucumber in half lengthwise and thinly slice on the diagonal.  

Chop the peanuts and set aside.

Place avocado, wombok, cucumber, peanuts and chives in a large bowl.  

Tuna

Cut the tuna fillet into 2-3cm cubes.   

Place sesame seeds on a plate and season with salt and freshly ground black pepper.

Press 2 opposite sides of each cube of tuna in the seed mixture to coat.

Heat sesame oil in a medium-sized frying pan over medium–high heat.

Add tuna to the pan and cook for 1 ½ minutes on each coated side for medium–rare or until cooked to your liking.

To Serve

Divide salad between plates.

Place the tuna on top of the salad and drizzle generously with dressing.


Recipe courtesy of Tucker Street.

Love this recipe and want to learn more? Get $20 off your first Tucker Street dinner box by entering SMUDGETUCKER at checkout. Code expires 30/4/2017

This recipe features in Tucker Street’s CLEAN dinner box and is free from gluten, dairy and refined sugars.


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