Ingredients

Method

• 400 g fresh tuna steaks
• 2 T white sesame seeds
• 2 T black sesame seeds
• 2 T fresh parsley, finely chopped
• 2 T fresh coriander, finely chopped
• 1 lime, zested
• ½ t cayenne pepper
• a pinch of sea salt
For the salad:
• 135 g baby corn
• 160 g sugar snap peas, trimmed and halved horizontally
• 1  cucumber, thinly peeled, halved, seeded and cut into ribbons (or spiralised
• 100 g mixed watercress, rocket and baby spinach, rinsed and gently dried
• 4 breakfast radishes, rinsed, trimmed and finely sliced, placed in very cold water
For the dressing, mix:
• 4 T olive oil
• 1 t toasted sesame oil
• 2 T fresh lime juice
• 2 T Woolworths ClemenGold juice
• 1 T low-sodium soya sauce
• 1 t honey (or to taste)
• a pinch of cayenne pepper
For the topping (optional):
• ½ cup flour
• ½ cup sparkling water
• 1 ½ cup oil
• 2 sheets Woolworths nori, cut into squares
• salt, to taste

Method

Ingredients

1. Pat dry the tuna with kitchen paper. Mix the sesame seeds, herbs, lime zest, cayenne pepper and salt. Coat the tuna in the mixture.

2. Heat the oil in a nonstick pan. Sear the tuna for 20–30 seconds  on each side – the coating should form a crust. Take care not to overcook the fish, it should be bright pink in the centre. Rest for at least 5 minutes. Slice and set aside.

3. To make the salad, heat a non-stick griddle pan until hot, then add the baby corn and cook for about a minute on each sides until charred. Set aside to cool slightly. Arrange the salad ingredients on a platter, top with the tuna steaks and drizzle with the dressing. Garnish with the nori, if using.

4. To make the topping, mix the flour with the sparking water until just combined. Heat the oil until hot. Dip a third of each nori square into the batter and fry for about 1 minute on each side until puffed and light straw colour.

5. Remove from the pan using a slotted spoon and drain on kitchen paper. Season with salt.

Siba’ s tips:

• When searing the tuna, a few sesame seeds will most likely pop slightly. Don’t be alarmed, this is normal.
• Although the tempura nori is optional, it’s worth adding as it gives a beautiful flavour and crunch that complements this tuna salad very well. The make a beautiful snack on their own.

Find more salad recipes here 

Photographs: Jan Ras/ RB
Production: Amy Ebedes-Murray
Food assistant: Bianca Jones