I only cook tuna steaks on special occasions, or when one of my family members are out, as they are a bit costly. This meal is so healthy and such a delicious treat.
4 X 115 g tuna steaks
1/4 cucumber, diced
4 radishes, diced
Handful of baby tomatoes, cut in half
1 tbsp roasted sesame seeds
Sea salt and black pepper
Good quality mayonnaise
1 large squeeze of wasabi
1 non-stick griddle pan
1 basting brush
Preparation 5 minutes
Cooking time 5 minutes
Make sure the tuna steaks are at room temperature.
Cut all the salad ingredients and place them in a bowl with sea salt and black pepper. Heat up the sesame seeds in a small pan on the stove or under the grill – either way you must keep a close eye on them as they burn quickly. In a bowl mix the mayo and the wasabi, add as much wasabi as you like. I love it hot 🙂
Place the griddle pan on high heat. While the pan is reaching temperature, baste the tuna with a generous amount of hoisin sauce on both sides.
To sear the tuna, add a bit of olive oil to the pan and cook on each side for 30 seconds, only turning once. If you feel the pan is too hot, turn the heat down to medium. Try not to over cook the tuna!!
Serve with the fresh salad and the wasabi mayo.