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BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

July 9 2010

Sesame Seared Tuna Salad

2 fresh tuna steaks
1 tsp vegetable oil
1 tbsp sesame seeds
6 spring onions, trimmed
2in root ginger, peeled
1/2 cucumber
1 red chilli, deseeded and finely sliced
3 tbsp fresh coriander leaves
1 bag baby leaf salad

For the dressing:
1 tbsp sunflower oil
1 tbsp sesame oil
1tbsp soy sauce
juice 1/2 lime

Heat a griddle pan. Brush both sides of the tuna steaks with a little of the oil. Place the tuna on the hot griddle pan and cook for 40 seconds on each side until just seared on the outside and still pink in the centre. (Cook for longer if you prefer your tuna more well done.) Scatter the sesame seeds on a board, place the tuna on top and turn until coated in the seeds. Leave to cool for 5 mins.

Cut the spring onions and ginger into matchstick strips and place in a large bowl. Cut the cucumber into thin sticks and add to the bowl with the chilli, coriander and salad leaves; toss to mix.

Whisk all the dressing ingredients together. Thinly slice the tuna steaks and lightly stir into the salad mixture. Drizzle the dressing over the salad and serve.