Seared Tuna with Chilli & Ginger

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Seared tuna is a really quick and easy dish to make. The sesame seeds give a lovely flavour and crunch (not to mention the visual appeal) and it’s great as a main served with rice or as a fancy starter, with a few squares per individual side plate. Just make sure you have fresh, sashimi quality tuna, as it’s really mostly raw. And fresh, raw chillis can have a serious kick, so you might want to check that your guests aren’t babies about heat before you garnish!

Seared Tuna with Chilli & Ginger

500g fresh tuna fillet
Black & white sesame seeds
50ml soy sauce
1 tblsp honey
2 tsp chilli sauce
1 tblsp sesame oil
2 tsp rice vinegar
2 tsp dark brown sugar
1 tblsp mirin
Pickled ginger, fresh red chilli & coriander, to garnish

Cut the tuna fillet into long rectangular sections, so that when you cut slices later, you get nice little squares (or something close). Drizzle lightly with soy sauce, and rub it over the tuna with your hands so that all the sides have some salty goodness, but aren’t dripping wet. Mix the black and white sesame seeds together on a plate and dip each side of each of the tuna fillet logs into the seeds, pressing down firmly each time. Heat 2 tsp of olive oil in a frying pan, and sear the tuna logs on each side for 30 seconds (you can count ‘1 hippopotamus…two hippopotamus…’ or use your phone timer), then remove to a board. Finely chop a couple of red chillis, destalk some fresh coriander and slice some pickled ginger. Mix together the sauce ingredients. Slice each tuna log into 5mm slices and plate. Spoon over the sauce and scatter with the chilli, coriander and ginger.

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