Sesame-crusted tuna with chilli & ginger dressing

Here is a great recipe for Albacore, Yellow fin or Southern Blue Tuna.


2 avocados
2 Lebanese cucumbers
35g (1/4 cup) roasted peanuts, roughly chopped
2 tablespoons chopped chives
1 lime, juiced
50g (1/3 cup) sesame seeds
1 teaspoon fennel seeds
2 x 250g pieces yellowfin, southern blue fin or albacore tuna, cut in half
1 tablespoon peanut oil
2 1/2 tablespoons peanut oil
4cm piece ginger, finely grated
3 eschalots, finely chopped
1/2 bird’s-eye chilli, seeded, finely chopped
75g (1/3 cup) caster sugar
125ml (1/2 cup) rice vinegar
1 tablespoon soy sauce
1 tablespoon fish sauce
1 lime, juiced


Step 1:
To make chilli and ginger dressing, heat oil in a small saucepan over low heat. Add ginger, eschalots and chilli, and cook, stirring, for 3 minutes or until soft. Stir in sugar and vinegar until sugar dissolves, then simmer for 5 minutes to mellow the vinegar taste. Add 2 tablespoons water and bring to the boil. Remove from the heat. Add soy sauce, fish sauce and lime juice, and stir to combine. Set aside to cool.
Step 2
To make salad, cut avocados into thin wedges. Slice cucumbers in half lengthwise, remove seeds and thinly slice on the diagonal. Place avocados, cucumbers, nuts, chives and lime juice in a large bowl and toss to combine.
Step 3
Place sesame and fennel seeds on a plate and season generously with freshly ground black pepper. Press a piece of tuna into seed mixture to coat. Turn over and coat the other side. Repeat with remaining tuna.
Step 4
Heat oil in a large frying pan over medium–high heat. Cook tuna for 1 1/2 minutes each side for medium–rare or until cooked to your liking.
Step 5
Divide salad among plates. Drizzle with dressing. Slice tuna and place next to the salad. Drizzle with a little more dressing to serve.


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