Sesame Seared Tuna with Asian Slaw
Preparation Time: 24 min
- 1 x Lime – zest and juice
- 250g x Yellow Fin Tuna
- 2 x Shallots – chopped into 1cm pieces
- 4 x Mint sprig – leaves picked
- 4 x Coriander sprig – leaves picked
- 1 x Sesame seed mix (Tbls)
- 200g x Red cabbage – shredded
- 1 x Orange – juice and peel
- 1 x Carrot – julienned
- 3 Tbl of whole egg or Kewpie Mayo & Wasabi paste (if you like it!)
- 2 Tablespoon Coconut oil
- 2 Tablespoon Honey
- 2 Tablespoon Apple cider vinegar
- 2 Tablespoon Tamari
1. Create Citrus Glaze; Bring tamari, honey, apple cider vinegar, orange (peel and juice) to boil. Once boiling reduce heat to low and let simmer for 3 minutes
2. Coat tuna in sesame seeds: Lay a piece of baking paper on a bench or use another flat dry surface. Scatter the sesame seeds on surface evenly, Roll the tuna in the sesame seeds creating an even coating on all sides, leaving none of the tuna flesh showing.
3. Grease pan with oil. Pan fry the tuna on medium-high on each side for 1 minute, until sesame seeds are golden. (This will leave the tuna slightly raw in the middle – if you don’t like sashimi or raw tuna, cook for a further 1 minute each side until tuna is only just cooked through
4. Create slaw: toss cabbage, carrot, shallots in a bowl. Place slaw on plate, then top with mint and coriander and drizzle lime juice and half the citrus glaze on top. 5. Carefully slice Tuna into 1cm pieces, trying not to knock off the sesame seeds. Layer the tuna around the edge of the plate. Serve with remaining sauce as a dipping sauce for the tuna.
5. Mix whole egg or Kewpie Mayonaise with a little wasabi (to your tasting) and squirt it over the top of the tuna!