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.
Cook Time: 10-15 minutes
Serves: 4
4 tuna steaks
115 g sesame seeds
olive oil, for shallow frying
100 g rocket leaves
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)