- 3 tbsp sesame seeds
- 200g thick tuna steak
- Sesame oil
- Olive oil
- 2 cloves of garlic, sliced
- A 2 cm piece of root ginger, peeled and grated
- Half a lemon
- 1 tbsp soy sauce
- 1 spring onion
- 1 red chilli
- 4 sprigs fresh coriander
- First slice your fresh tuna into chunks, roughly 3 cm in thickness, then lightly coat the tuna chunks with the sesame seeds.
- Drizzle a bit of your olive and sesame oils in a pan, and turn up to a medium heat. Lightly fry the garlic, until golden and crispy, then remove from the pan with a slotted spoon. In the same oil, fry the tuna chunks by searing on each side for 15-20 seconds, then transfer them to a plate.
- Make your Asian dressing by mixing the ginger with the soy sauce in a bowl, adding a teaspoon of sesame oil, a bit of sliced garlic, and a good squeeze of lemon. Give it a good stir, and taste to see if it needs more of any of the ingredients.
- Cut your seared tuna into 1 cm slices (it should be lovely and raw in the middle) and arrange on a plate, sprinkled with the Asian dressing, a scattering of sliced raw chilli and spring onion, your garlic chips and the sprigs of coriander. Delicious!
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