Sesame Tuna & Slaw

• Tuna(600 g)
• Sesame seeds(4 tbsp)
• Salt(1 tsp)
• Black pepper(½ tsp)
• Rapeseed Oil(1 tbsp)
• Cabbage(300 g)
• Carrot(2)
• Cucumber(1)
• Green Onions(4)
• Coriander(15 g)optional
• Lime(2)
• Soy sauce(2 tbsp)
• Sesame oil(1 tbsp)
• Honey(1 tbsp)
• Rice Vinegar(1 tbsp)
• Ginger(2 tsp)

Method

1. 1

   Pat the {Tuna} dry, then season all over with {Salt} and {Black pepper}. Press the {Sesame seeds} onto all sides of the tuna so they form an even crust.

   ~5 min

2. 2

   Finely shred the {Cabbage}, julienne the {Carrot}, slice the {Cucumber} into thin matchsticks, and finely slice the {Spring Onion}. Roughly chop the {Fresh cilantro}.

   ~7 min

3. 3

   In a large bowl, whisk the juice of both {Lime} with the {Soy sauce}, {Sesame oil}, {Honey}, {Rice Vinegar}, and {Ginger}. Toss in the cabbage, carrot, cucumber, spring onion, and cilantro until everything is lightly coated.

   ~3 min

4. 4

   Heat the {Vegetable oil} in a large frying pan over medium-high heat. Sear the tuna for 1–2 minutes per side until the sesame crust is golden and the center stays pink, adjusting slightly for thickness.

   ~4 min

5. 5

   Rest the tuna for 2 minutes, then divide the slaw between plates and place the tuna on top. Spoon over any juices from the pan and serve with lime wedges if you like.

   ~6 min