Sesame-Crusted Tuna with Asian Greens

• 4tuna steaks, about 180 g each, 720 g total
• 2 tbsptoasted sesame oil, divided
• 3 tbspblack sesame seeds
• 3 tbspwhite sesame seeds
• 1 tbspneutral oil, such as sunflower
• 2 tbsprice wine vinegar
• 20 gfresh ginger, finely grated
• 2garlic cloves, finely grated
• 3 tbspsoy sauce
• 1 tsphoney
• 30 mllime juice
• 250 gtenderstem broccoli, trimmed
• 2garlic cloves, thinly sliced
• 4pak choi, halved lengthways
• 1 tbspneutral oil
• Fine salt, to taste
• 250 gdried soba noodles
• Black pepper, to taste
• 4spring onions, finely sliced on the diagonal (optional)
• 1fresh red chilli, finely sliced (optional)

Method

1. 1Mix the black and white sesame seeds together on a flat plate and season generously with salt and pepper; season the crust itself. Pat the tuna steaks dry on both sides, brush all four with 1 tbsp sesame oil in total, then press firmly into the seeds on all sides until thoroughly coated.
2. 2Whisk together the soy, rice wine vinegar, 2 tsp sesame oil, grated ginger, grated garlic, honey and 30 ml lime juice in a small bowl until the honey dissolves. Taste; it should be sharp, salty and savoury all at once. Most of the salt comes from the soy, but a final pinch of seasoning ties it together.
3. 3Cook the soba noodles according to the packet instructions in well-salted water, drain, rinse under cold water and toss with the remaining 1 tsp sesame oil to stop them sticking. Set aside.
4. 4Heat 1 tbsp neutral oil in a large wok or heavy frying pan over a high heat until just smoking. Add the tenderstem broccoli in a single layer and stir-fry for about 3 minutes, until the stems are bright green and beginning to char at the edges. Don't crowd the pan; if the broccoli won't fit in one layer, do it in two batches, or it'll steam grey instead of charring.
5. 5Add the pak choi cut-side down and cook for 2–3 minutes until wilted and browned underneath. Add the sliced garlic for the final 30 seconds. Pour over half the dressing, toss and take off the heat.
6. 6Wipe the pan clean and return it to a high heat. Add the other 1 tbsp neutral oil and heat until shimmering; you want it just short of smoking so the sesame seeds toast on contact rather than scorching.
7. 7Lay the tuna steaks in the pan with space between them; searing four at once will crowd the pan and drop the heat. Work in two batches if needed. Sear for 90 seconds per side, until the sesame crust is deeply golden and the fish is still rare and ruby at the centre. Lift onto a board and rest for 1 minute; the residual heat carries the edges to medium-rare while the middle stays cool. Cook longer over medium heat if you prefer the centre cooked through. Slice each steak thickly against the grain.
8. 8Divide the soba and greens between four bowls. Top each with one sliced tuna steak and the remaining dressing. Add optional spring onions and sliced chilli if wanted.

Per serving

kcal

787

protein

60.4g

fibre

8.6g

carbs

60.4g

fat

35.2g