Ingredients:

  • 2 Sushi Grade Ahi Tuna Steaks (approx. 5–6 oz each)
  • 3 Tbsp White Sesame Seeds
  • 1 Tbsp Black Sesame Seeds
  • 1 Tbsp High Heat Olive Oil (or groundnut/rapeseed oil)
  • Sea Salt & Black Pepper, To taste
  • 3 Tbsp Extra Virgin Olive Oil
  • 2 Tbsp Low Sodium Soy Sauce (or Tamari)
  • 1 Tbsp Fresh Lemon Juice
  • 1 tsp Rice Vinegar (optional)
  • 1 tsp Honey or Maple Syrup
  • 1/4 tsp Fresh Ginger, grated
  • 4 oz Fresh Arugula (Rocket), washed and dried
  • 1/2 cup Cherry Tomatoes, halved or quartered
  • 1 Spring Onion (Scallion), thinly sliced

Instructions:

  1. Make the Dressing: In a small bowl, whisk together the extra virgin olive oil, soy sauce, lemon juice, rice vinegar (if using), honey, and grated ginger until fully emulsified. Taste and adjust seasoning. Set aside.
  2. Prep the Tuna: Pat the tuna steaks aggressively dry using kitchen paper. Season all sides with salt and pepper.
  3. Prepare the Crust: Combine the white and black sesame seeds on a wide, shallow plate.
  4. Crust the Fish: Gently press the tuna steaks onto the sesame mixture, ensuring all four sides and the top and bottom are evenly coated. Lightly re-pat to secure the seeds.
  5. Heat the Pan: Place a heavy-bottomed frying pan over high heat. Add the 1 Tbsp of high-heat oil. Wait until the oil is shimmering or just beginning to smoke—the pan must be incredibly hot.
  6. Sear the Steaks: Carefully place the tuna steaks into the hot pan. Sear for 45–60 seconds per side (top and bottom). Using tongs, sear the thin edges for 20–30 seconds each. Total cooking time should be roughly 3–4 minutes for rare/medium-rare.
  7. Rest: Immediately remove the tuna from the pan and place it on a clean plate or cutting board. Allow the tuna to rest for 5 minutes.
  8. Dress the Salad: In a large bowl, combine the rocket, cherry tomatoes, and spring onions. Drizzle about two-thirds of the vinaigrette over the salad and gently toss to coat.
  9. Slice the Tuna: Using a sharp knife, slice the rested tuna steaks against the grain into 1/4-inch thick pieces.
  10. Plate and Serve: Divide the dressed rocket salad evenly onto two plates, creating a nest. Arrange the sliced tuna attractively over the salad. Drizzle the remaining vinaigrette over the sliced tuna just before serving.