This seared tuna is absolutely delicious and literally takes two seconds to make which makes it deliciously easy too.
I usually make this tuna as a little canape and then top it with a dollop of coriander pesto which is absolutely amazing and is always a huge hit at parties I cook for.
But, it also makes a great ingredient for lots of different dishes – think of pairing it with noodles and steamed pak choi or make for a fantastic take on a tuna nicoise salad!
Here I have paired it with a sort of avocado and mango salsa and drizzled it with a japanese inspired dressing and it was absolutely amazing! I’m not normally one for putting fruits in salads, but the dressing acts like a pair of huge arms embracing the mango and all the other elements to pull it together to make a fantastic plate of food!
I actually made this for a friend but made it in advance so I could take photos of it before they got here…and then I ate the whole lot and had to make something else to give them for lunch! Must work on my self control. Must work on my self control. MWOMSC
- 300g Sushi quality Tuna (about 150g per person) - the tuna is only going to be seared so you must try and get the best quality you can
- 100g sesame seeds
- 50g nigella seeds / black onion seeds
- pinch of wasabi powder
- 1 avocado
- ½ mango
- ½ lime juice
- 2 x handful of baby rocket leaves
- 3 tablespoons of olive oil
- 1 tablespoon soy sauce
- 1 teaspoon fish sauce
- 1 teaspoon toasted sesame oil
- juice of ½ lime
- ¼ teaspoon wasabi paste
- optional: pickled ginger
- First of all slice your Tuna into rectangular (ish) shapes. This is much easier if you use a super sharp knife.
- Now tip your sesame seeds, onion seeds and a sprinkling of wasabi powder into a bowl and roll the tuna into the mixture. Press down on all sides so that the tuna is well coated.
- Heat a little oil in a non stick frying pan until smoking hot. Then fry each rectangle of tuna for 15 seconds on each side. So each rectangle of tuna will have 4 long sides that each need cooking for 15 seconds. I usually do one rectangle at a time...because it hurts my head to do too much counting all at the same time....
- Once they're cooked, put to one side and get on with the rest of the salad. The tuna like this will keep happily in the fridge for two days, so this is very easy to prepare in advance.
- Next, chop your avocado and mango into little dice about 1 cm in diameter and put to one side.
- Divide the salad leaves between the two plates and then sprinkle the mango and avocado dice over the top.
- Slice the tuna into 1 cm slices and lay on top of the salad.
- To make your dressing, pour all of the ingredients into a little jar with a lid. Pop the lid on and shake it - pretending you are a top barman shaking cocktails.
- Once it's all mixed together, take a spoon and drizzle it over you salad.
- Perfection on a plate!
- Top with lovely edible flowers if you have some and make sure you serve to someone you like very much!