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Sesame crusted tuna with oriental salad and coconut dressing


  • 200g tuna steak

  • 2 tbsp sesame seeds

  • 60g water chestnuts

  • ½ red onion

  • 4 tbsp coriander roots

  • 1 tbsp parsley

  • 100ml coconut milk

  • 1 red chilli

  • ½ inch piece of root ginger

  • A thick slice of cucumber

  • 60g leek

  • 20g mixed salad leaves

  • A dash of oil

  • 1 tbsp honey

  • 1 tsp vinegar


  • 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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