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Sesame crusted tuna with oriental salad and coconut dressing



  • 1.

    Pan roast the onion and sesame seeds and coat the tuna with them and season with salt and pepper. Cook the tuna steaks for 4-5 mins so that they are crisp on the outside but pink in the middle.

  • 2.

    To make the dressing put the coconut milk, coriander roots, honey and vinegar into a stick blender and blend until smooth.

  • 3.

    Add the dressing to the mandolin sliced cucumber, leek and chilli and mix together with some salad leaves.

  • 4.

    In a sauce pan of hot oil fry some chilli and leek for a few minutes until crisp.

  • 5.

    Serve the tuna on the oriental salad with coconut dressing.

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Andrew Graham

Sparkling Whites, Chardonnay and Pinot Noir are the best wines to pair with Sesame crusted tuna with oriental salad and coconut dressing.


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