Seared Sesame-Crusted Tuna with Chilli and Coriander Noodles
Adding a crust of sesame seeds adds an extra dimension of flavour and texture.
Ingredients
- 1 tbsp black sesame seeds
- 2 tbsp white sesame seeds
- 2 tuna loin portions 300g
- salt to taste
- freshly ground black pepper to taste
- 2 tbsp vegetable oil
- 2 chilli and lime butter hearts
- 1 large courgette spiralised or peeled into strips
- 1 red chilli
- 2 tbsp soy sauce
Instructions
- In a shallow dish, combine black and white sesame seeds and stir to mix.
- Season the tuna with salt and pepper and dredge in the sesame seeds, coating the tuna evenly.
- In a non-stick pan, warm the oil until smoking. Place the tuna in the pan and cook until the white sesame seeds begin to turn golden underneath (this should take around 1 minute).
- Carefully turn the tune over and cook for another minute.
- Transfer the tuna to a cutting board and rest while the courgette is cooked.
- In the same pan the tuna was cooked in, turn the heat to medium, add in the butter hearts and, once the butter has melted, add in the sliced red chilli and courgette. Toss and coat in the butter for 1-2 minutes. Separate between 2 serving plates.
- Cut the tuna in 1cm thick slices and lay on top of the courgette. Serve immediately.
Notes
Make sure your pan is very hot before cooking, and cook the tuna steaks very quickly to retain the vibrant pink colour in the centre of the meat.
Tried this recipe?Let us know how it was!