Ingredients

Method

For the chilli-crisp tahini:
• 1 t sesame oil
• 3 T Woolworths tahini
• 2 T soya sauce
• 2 T rice vinegar
• 1 T caster sugar
• 2 T boiling water
• Woolworths chilli crisp, to taste
• 2 x 300 g Woolworths yellowfin tuna steaks
• sea salt, to taste
• mixed sesame seeds, for sprinkling
For the ginger-miso greens:
• 1 x 3 cm piece ginger, peeled and grated
• 2 T rice vinegar
• 2 T olive oil
• 1 T canola oil
• 1 t sesame oil
• 2 cloves garlic, crushed
• 1 t caster sugar
• 2–3 T Woolworths miso paste (or to taste)
• 1⁄2 cucumber, peeled and thinly sliced
• 350 g green beans, trimmed and blanched
• toasted sesame seeds, for serving
• spring onions, sliced, for serving
• mint, for serving
• coriander, for serving
• lime, for serving

Method

Ingredients

1 To make the tahini drizzle, whisk the oil, tahini, soya sauce, vinegar and sugar in a small bowl to combine. Whisk in the water,
1. T at a time, until you can easily drizzle the sauce. It shouldn’t be watery. Add the chilli crisp to taste.

2. Season the tuna with a little sea salt, then roll in the sesame seeds to coat the fish. Place in a very hot pan with a drizzle of olive oil and sear on one side for 45 seconds to 1 minute, then turn over and fry the other side until seared on the outside but pink on the inside.

3. To make the ginger-miso greens, whisk the ginger, vinegar, olive oil, canola oil, sesame oil, garlic and sugar until smooth. Add the miso paste 1 T at a time and whisk. Place 2 T dressing in a large bowl and toss with cucumber and green beans to coat. Transfer the salad to a small bowl, top with the sesame seeds, spring onions, mint and coriander. Add the lime juice and season. Add more dressing just before serving if you like.

4. Serve the salad topped with the thinly sliced seared tuna and drizzle with the tahini.

Cook’s note: This is also delicious served with cold egg noodles.

Find more seafood recipes here

Photographs: Myburgh Du Plessis
Production: Hannah Lewery
Food Assistant: Sophia-Maria Du Plessis & Bianca Jones