Seared Tuna with Crunchy Salad

Impressive, elegant, nutritious and with all the flavour components a spring salad deserves.

INGREDIENTS

Tuna

400 g fresh tuna steak
2 cloves garlic, chopped
30ml (2 tablespoons) parsley, chopped
30ml (2 tablespoons) coriander, chopped
zest of 1 lemon
5ml (½ teaspoon) cayenne pepper, optional
30 ml (2 tablespoons) white sesame seeds
30 ml (2 tablespoons) black sesame seeds
Pinch of sea salt and freshly ground black pepper

Salad

135 g baby corn, grilled
200 g edamame beans
160 g sugar snaps, tailed and halved
¼ medium red cabbage, thinly shredded
1 avocado, sliced
100 g mixed green leaves (watercress, rocket and baby spinach)

Dressing

80 ml (1/3 cup) olive oil
juice of 1lemon
20 ml (4 teaspoons) soy sauce
freshly ground black pepper, to taste
honey or sugar, to taste

METHOD

For the tuna: on a clean fish board, cut the tuna into thin steaks. In a small bowl, mix the garlic, herbs, lemon zest, cayenne pepper and seasoning, then rub on the tuna steaks.

In a flat dish, mix the two sesame seeds together, roll the tuna steaks in the mix. Heat the oil until hot and sear the rolled tuna on the one side for 30-1 minute, turn it until each side is seared and nicely browned. However be careful not to overcook the fish as it still has to be pink in the centre. Continue with the remaining steaks and set aside.

It will be a total time of 4 minutes all around. Rest for at least 5 minutes. Cut into slices and set aside. Make the salad in a glass jar, combine all the dressing ingredients and stir well until well mixed.

For the salad, arrange the salad ingredients in a platter and top with the tuna steaks, drizzle with half of the dressing and gently toss. Top with the tuna steaks and drizzle with the remaining dressing and serve immediately.

Recipe and image by Siba Mtongana