I have to confess to a love of tinned tuna. In salads especially. But I had only ever had indifferent experiences of fresh tuna – probably frozen for a long time and then cooked for too long resulting in dry, tasteless fish. My lovely fishmonger had some beautiful looking tuna steaks in recently and I decided to give it another chance.
I looked at recipes online and came to the conclusion that simple was probably better. It’s not a cheap fish to buy, and because I had been assured the flavour would be amazing, I wanted to let it shine through. Having a fancy for something with an Asian twist, I packed some zingy flavours into the salad I served with it. What a great decision. The only problem is now I need to win the lottery to fund my (ethically caught) tuna habit!
Ingredients to serve 2
- 2 tuna steaks
- About 4 tablespoons of sesame seeds
- 1 egg white, lightly beaten
- Salt & Pepper
- A little oil for frying
- For the salad – some roughly chopped cucumber, avocado, spring onion and coriander
- For the dressing – mix together 2 tablespoons of olive oil, ½ teaspoon of fish sauce, ½ teaspoon of sesame oil, 1 teaspoon of light soy sauce, ½ teaspoon of white sugar and the juice of half a lime. Adjust the salt (with the soy sauce), sugar and lime to taste.
Season the tuna steaks or fillets with salt & pepper and dip them first in the egg white then in the sesame seeds to coat evenly.
Heat a very little oil in the pan – you don’t want it searingly hot or the sesame seeds will burn. The length of cooking time will depend very much on personal taste and the thickness of your fish. Bear in mind that it will continue to cook gently from the residual heat once it is served. My steaks took about 2 minutes on the first side and a minute on the second. It’s a very quick dish to prepare.
Toss the salad ingredients with the dressing and serve the tuna steak on top.