Beetroot curry

This sesame crusted seared tuna in an Asian dressing is going to be the start starter for your next dinner party! It is part of the iconic Siba Mtongana's 2024 Christmas menu that she created for TASTE.
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:
Photographs: Jan Ras/ RB
Production: Amy Ebedes-Murray
Food assistant: Bianca Jones
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