Seared Tuna with Sesame Crust and Asian Slaw

• 4tuna steaks, about 180 g each and 3 cm thick
• 2 tbsptoasted sesame oil, divided
• 3 tbspblack sesame seeds
• 3 tbspwhite sesame seeds
• 1 tbspneutral oil, such as sunflower or groundnut
• 2 tbsprice wine vinegar
• 15 gfresh root ginger, finely grated
• 1garlic clove, finely grated
• 3 tbspsoy sauce
• 1 tsphoney
• 30 mllime juice
• 300 gwhite cabbage, very finely shredded
• 2carrots, peeled and julienned or coarsely grated
• 8radishes, thinly sliced into rounds
• 4spring onions, thinly sliced on the diagonal
• 20 gfresh coriander, roughly torn
• Fine salt, to taste
• 30 gpickled ginger (optional)
• 4 tbspchilli oil (optional)
• 1lime, cut into wedges (optional)
• Black pepper, to taste

Method

1. 1Whisk the soy sauce, rice vinegar, 1½ tbsp sesame oil, grated ginger, garlic, honey and 20 ml lime juice. Taste before adding any salt, as the soy sauce already seasons the dressing. Reserve the remaining 10 ml lime juice for the slaw.
2. 2Tip the shredded cabbage, carrot, radishes and spring onions into a large bowl. Pour over two-thirds of the dressing and toss thoroughly with your hands so every strand is coated. Leave for at least 10 minutes; the vegetables soften slightly, drink in the dressing, and lose that raw squeak.
3. 3Mix the black and white sesame seeds together on a flat plate. Pat the tuna steaks dry with kitchen paper. Divide the remaining ½ tbsp sesame oil between the steaks and brush over all faces, then season generously with salt and pepper on both sides.
4. 4Press each tuna steak firmly into the sesame seeds, turning and pressing on the edges too so you build a thick, even crust on every face.
5. 5Heat half the neutral oil in a heavy frying pan over medium-high heat. Cook the tuna in two batches of two, adding the remaining oil for the second batch. Reduce the heat if the seeds start to darken too quickly.
6. 6For a rare centre, use tuna your supplier confirms has been treated for eating raw or rare, including appropriate parasite-control freezing. Otherwise cook it through. Sear for about 90 seconds on each face for a rare centre. Use tongs to hold each steak on its edges until every outside surface is seared and the sesame seeds are golden. For tuna cooked through, lower the heat and continue cooking, turning, until the centre is opaque.
7. 7Rest each batch for a minute, then slice thickly across the grain.
8. 8Taste the slaw and add the reserved 10 ml lime juice gradually if needed. Fold in the torn coriander just before serving.
9. 9Divide the slaw between four plates and add the sliced tuna. Spoon over the remaining dressing and add the optional pickled ginger, chilli oil and lime wedges if using.

Per serving

kcal

547

protein

49.2g

fibre

6.6g

carbs

18.4g

fat

30.8g