Sesame Seared Tuna With Spicy Coriander Salad
Licensed from Recipe Guru
©️ Octopus Publishing Ltd
Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
10 Ingredients
Number of servings
4
- 2 tuna steaks, x 150 g each
- 4tablespoons tamari soy sauce
- 2teaspoons clear honey
- 1 fresh root ginger, 4 cm piece, peeled and grated
- 1/2 cucumber, cut into matchsticks
- 3 carrots, peeled and cut into matchsticks
- 6 spring onions, shredded
- 1 small handful coriander leaves
- 2-3tablespoons sesame seeds
- 1 1/2tablespoons lime juice
Method
Step 1 of 4
Place the tuna in a non-metallic bowl with the soy sauce, honey and ginger and leave to stand for 15 minutes, turning once.
Step 2 of 4
Meanwhile, mix together the cucumber, carrots, spring onions and coriander.
Step 3 of 4
Roll the tuna in the sesame seeds. Heat a griddle pan until hot then cook the tuna steaks for 2-3 minutes on each side (the inside should still be pink). Leave to rest for 2 minutes, then slice thinly and serve on the cucumber salad, sprinkled with lime juice.
Step 4 of 4
In a small bowl, mix together 3 tablespoons olive oil, 3 tablespoons balsamic vinegar and 1 tablespoon crushed coriander seeds. Place 400 g baby vine tomatoes in a roasting tray and pour over the vinegar mixture. Roast in a preheated oven, 200°C for 15 minutes. Meanwhile, heat a griddle pan and cook tuna steaks for 2 minutes on each side (longer if you do not like your tuna pink). Serve the tuna with the balsamic tomatoes on a bed of rocket leaves, scattered with 2 tablespoons roughly chopped coriander leaves
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