Project Description

Sesame Crusted Tuna with Crunchy Asian Salad



  • 4 tuna steaks
  • 4 tbsp toasted sesame seeds
  • salt
  • 1 tbsp coconut oil


  • 2 heads butter lettuce
  • roughly torn 2 handfuls bean sprouts
  • 1 handful basil
  • roughly torn 2 handfuls coriander
  • roughly torn 1 cucumber
  • shaved with a peeler 5 spring onions
  • thinly sliced 1 avocado
  • peeled and cut into cubes


  • 1 thumb ginger
  • peeled 1 chilli
  • chopped 1 lime juiced
  • 3 shakes fish sauce
  • 4 tbsp soy sauce


  • 1 lemon, cut into 4 wedges
  • Coriander
  • Feeds 4
  • 20 Minutes
  • Super mega easy


  1. To make the dressing: combine the ginger and chilli in pestle and mortar and bash until smooth. Add the lime juice, fish sauce and soy sauce. Mix well and set aside.
  2. To make the salad: place the lettuce, bean sprouts, basil, coriander, cucumber shavings, spring onions, and avocado in a serving bowl (don’t add the dressing or the salad will become wilted and sad).
  3. Place the tuna on a plate, season with salt and sprinkle with the sesame seeds. Make a crust by ensuring the seeds stick to the tuna on all sides.
  4. Heat a frying pan on high heat until it begins to smoke slightly, then add the coconut oil.
  5. Add the tuna to the pan and sear on each side for about 1½ minutes. (Cooked any longer it may become dry).
  6. Remove the tuna from the pan and place on a plate, dress the salad (keeping a little on the side for the tuna) and toss well. Divide the salad amongst the plates and garnish with a lemon wedge and coriander. Drizzle the remaining sauce over the tuna steaks.
  7. Tuck straight in and fall in love with home cooked food.
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