Seared Tuna Steaks with Asian Dressing

Gosh, two posts in two days? Fear not, fair friends. Given my track record, this is not a sign of things to come. You shall certainly not be spammed by posts from me. I just thought there was no time to waste in getting a healthy-yummy recipe to you after yesterday’s New Year’s post. Ergo, I bring you Seared Tuna Heaven Re-Visited.

You might remember my sung-from-the-rooftops praise for our friend Jenks’ Seared Sesame Tuna a couple of years ago. Well I thought it high time that this deliciousness graced our plates again, and a very rare 9/10 from Rob later, I thought it only fair that I share it with you.

Seared Sesame Tuna with Asian-inspired Dressing
Serves 2 | Preparation time 5 minutes | Cooking time 6 minutes
Rob’s rating 9/10

WHAT YOU’LL NEED
2 fresh tuna steaks (Available in most grocery stores and cheaper than beef fillet)
2 Tbsp sesame seeds
2 Tbsp olive oil

For the Asian Sauce
(All in rough quantities, and please alter according to your own preferences)
4 Tbsp olive oil
1 Tbsp balsamic or red wine vinegar
1 Tbsp sweet chilli sauce
2 tsp runny honey
1 tsp fresh grated ginger
1 tsp dried chilli flakes
1 tsp sesame oil
Juice of 1 lemon

WHAT TO DO
1. Heat 2 Tbsp olive oil in a large pan on high
2. Meanwhile, sprinkle both sides of the tuna steaks with sesame seeds
3. Fry the steaks in the olive oil for 2-3 minutes on each side, depending on how thick they are and how pink you like them. The pinker the better is usually the way with tuna steaks.
4. Remove from the pan and drizzle generously with the Asian sauce.

Serve with a Strawberry and Spinach Leaf Salad and Honey-Roasted Sweet Potato Wedges.

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