Seared tuna with sesame radish salad
Photo by Food styling by Jo Elwin, photo by Keiran Scott.
Lighter evenings mean lighter meals and seared tuna fits the bill.
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- Set the tuna on a board as if it is a loaf of bread. Cut it in half through, with the knife parallel to the board. Place the two pieces on a plate.
- Mash the garlic with a tsp each of salt and pepper. Mix in the soy sauce. Rub this mixture over the piece of tuna.
- Place the radishes, cucumber, mint leaves and sesame seeds together in a large bowl and season with salt.Toss to combine then arrange on a serving plate.
- Whisk avocado oil, sesame oil and juice of 1 lemon orlime together using a fork. Season with a good pinch of salt then spoon this over the salad.
- Heat a large pan to medium-hot. Add a little vegetable oil to the pan and cook the 2 pieces of tuna for 1 minute on each side (but not the ends) until just browned all over, but pink inside. Rest tuna for 2 minutes before slicing.
- Arrange sliced tuna on salad and add remaining lemon or lime halves to the plate before serving.
Tip: If you don’t like rare tuna, don’t buy tuna anyway and overcook it — the fish will be dry and stringy. Choose a different fish instead that you can successfully cook to medium. Try slices of kingfish or blue eye.Serving a bowl of steamed rice on the side would suit the extra hungry.