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.
To make the dressing put the coconut milk, coriander roots, honey and vinegar into a stick blender and blend until smooth.
Add the dressing to the mandolin sliced cucumber, leek and chilli and mix together with some salad leaves.
In a sauce pan of hot oil fry some chilli and leek for a few minutes until crisp.
Serve the tuna on the oriental salad with coconut dressing.
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