If tuna steak was cheaper I might be tempted to eat this every other day. I like canned tuna but tuna steak is in a whole other league of its own. Having not cooked this for quite some time, I’d forgotten how
incredible it is.
This makes a quick weeknight supper and is also special enough for a
dinner party starter. Searing adheres to the sesame seeds and seals in the freshness of the fish. Personally, I like my tuna extremely rare; 45
seconds on each side will do the trick. If you don't like your tuna as raw then simply sear for longer but don´t go over two minutes or else it will become too dry.
Cooking raw fish may seem hard but that is not the case. Of course, I
was a little intimidated when I first started working with fresh fish
and I like my tuna steak really rare but just in case you’re panicking,
it’s absolutely fine to eat tuna steaks rare, just as long as they’re
fresh and haven't been frozen beforehand.
Prep Time: 20 minutes
Cook Time: 10-15 minutes
Serves: 4
Cook Time: 10-15 minutes
Serves: 4
Ingredients:
4 tuna steaks
115 g sesame seeds
olive oil, for shallow frying
100 g rocket leaves
4 tuna steaks
115 g sesame seeds
olive oil, for shallow frying
100 g rocket leaves
For the coriander salsa:
2 tomatoes, seeded and diced
1 large clove of garlic, crushed
2 tbsp finely chopped coriander leaves
2 tbsp virgin olive oil
1 tbsp lime juice
chilli jam (optional)
2 tomatoes, seeded and diced
1 large clove of garlic, crushed
2 tbsp finely chopped coriander leaves
2 tbsp virgin olive oil
1 tbsp lime juice
chilli jam (optional)
Instructions:
1. Cut each tuns steak into three pieces. Place the sesame seeds on a
sheet of baking paper or plate and roll the tuna steak in the sesame seeds to coat. Refrigerate for 15 minutes.
2. To make the salsa, place the tomato, garlic, coriander, oil and lime juice in a bowl and mix well. Cover and refrigerate until ready to
use.
3. To serve, divide the rocket leaves between four plates and arrange the tuna on top. Spoon the salsa on the side and serve immediately.