Blog, Recipes

Sesame Seared Tuna & Avocado Salsa

19th June 2017

This dish has the look of one that has been professionally prepared, but it is surprisingly easy!

{Serves 4-6}

ingredients

400g tuna loin

1 tbsp black sesame seeds

1 tbsp coconut (odourless) or rapeseed oil

1 tsp sesame oil

sea salt and black pepper

salsa

2 avocados, chopped

1 red onion, finely chopped

4 medium tomatoes, de-seeded and chopped

2 tsp sweet chilli sauce

1 lime, cut into wedges

1 tbsp olive oil

dressing

3 spring onions, finely chopped

2 garlic gloves, finely minced

1 lime, juice

2 tbsp fresh coriander

2 tbsp fish sauce

3 tsp palm sugar

2 tbsp honey

1 tbsp sweet chilli sauce

garnish

1⁄2 bag of rocket lime wedges soy sauce

Preparation time – 60 mins, cooking time – 2 mins, chilling time – 5 to 6 hours or overnight

To make the seared tuna, place the sesame seeds in a shallow tray and season lightly with salt and pepper. Wash and pat dry the tuna lightly with kitchen paper. Using your hands press the tuna into the seasoned sesame seed mixture on all sides. Heat oil in a medium, non-stick sauté pan over medium-high heat and add the oil and sesame oil. When the oils are very hot, sear the tuna for no longer than 20-30 seconds on each side to seal.

Take the fish off the heat and set aside to rest. When cooled, lay a sheet of cling film on a clean work surface, and then lay another sheet of cling film over the top repeat until you have 4 or 5 layers. Put the tuna at one end of the cling film and roll up tightly to make a fat cigar shape, twist the ends tightly like a cracker (rolling the tuna tightly in cling film will ensure the fish has a good round shape for professional-looking, even slices).

Chill for 5-6 hours – ideally do this in the morning, ready to serve in the evening. For the dressing, mix all the ingredients in a bowl, leave to stand and infuse.

To make the salsa, place the chopped avocado, finely chopped red onion, de-seeded tomatoes, in a bowl with the olive oil, sweet chilli sauce and salt and pepper, toss together.

Half an hour before serving, remove the tuna from the fridge, discard the cling film, then thinly slice. Place equal numbers of slices on each plate. Garnish with avocado salsa in the centre topped with a handful of rocket on each place. Drizzle with dressing on each plate around the tuna, garnish with a lime wedge, serve with a side dish of soy sauce.

LISA’S TIP

When you purchase your tuna, make sure your tuna is shaped like a loin and is bright red or dark pink. If it is maroon or brown, it is not sashimi grade, so it will not be a good candidate for this recipe. Substitution: Beef can be cooked the same way as tuna. For more well done, leave on for 60 seconds on each side.

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