This makes a quick weeknight supper and is also special enough for a dinner party starter dish. Searing adheres the sesame seeds and seals in the freshness of the fish. I like my tuna extremely rare; 45 seconds on each side will do the trick. If you don't like your tuna as raw, sear for longer but don't go over two minutes or else your tuna will be too dry.
If tuna steak was cheaper I might be tempted to eat this every other day. I like canned tuna but tuna steak is in a whole other league of its own. Having not cooked this for quite some time, I'd forgotten how incredible it is.
Prep Time: 20 minutes
Cook Time: 10-15 minutes
4 tuna teaks
115 g sesame seeds
olive oil, for shallow frying
100 g rocket leaves
For the coriander salsa:
2 tomatoes, seeded and diced
1 large clove of garlic, crushed
2 tbsp finely chopped coriander leaves
2 tbsp virgin olive oil
1 tbsp lime juice
chilli jam (optional)
Cut each tuns steak into three pieces. Place the sesame seeds on a sheet of baking paper or plate and roll the tuna steak in the sesame seeds to coar. Refrigerate for 15 minutes.
To make the salsa, place the tomato, garlic, coriander, oil and lime juice in a bowl and mix well. Cover and refrigerate until ready to use.
To serve, divide the rocket leaves between four plates and arrange the tuna on top. Spoon the salsa on the side and serve immediately.
Top with a teaspoon of chilli jam, if desired, and season.
Receipe from: http://www.maxterchef.com/