Seared tuna with sesame radish salad

Keiran Scott

Lighter evenings mean lighter meals and seared tuna fits the bill.

Ingredients

750 g	Tuna, yellowfin or big eye tuna, cut from the wide part of the fillet (Main)
1	Garlic clove, crushed
1 Tbsp	Light soy sauce
1 bunch	Radishes, rinsed, trimmed and sliced thickly. (Main)
1	Telegraph cucumber, cut in chunks
¼ cup	Mint leaves, large leaves cut in half
1 tsp	Toasted sesame seeds (Main)

Dressing

¼ tsp	Sesame oil
2 Tbsp	Avocado oil, or rice bran oil
3	Lemons, or limes, cut in half

Directions

1. Set the tuna on a board as if it is a loaf of bread. Cut it in half through, with the knife parallel to the board. Place the two pieces on a plate.
2. Mash the garlic with a tsp each of salt and pepper. Mix in the soy sauce. Rub this mixture over the piece of tuna.
3. Place the radishes, cucumber, mint leaves and sesame seeds together in a large bowl and season with salt. Toss to combine then arrange on a serving plate.
4. Whisk avocado oil, sesame oil and juice of 1 lemon or lime together using a fork. Season with a good pinch of salt then spoon this over the salad.
5. Heat a large pan to medium-hot. Add a little vegetable oil to the pan and cook the 2 pieces of tuna for 1 minute on each side (but not the ends) until just browned all over, but pink inside.
6. Rest tuna for 2 minutes before slicing.
7. Arrange sliced tuna on salad and add remaining lemon or lime halves to the plate before serving.

Tip:

If you don’t like rare tuna, don’t buy tuna anyway and overcook it — the fish will be dry and stringy. Choose a different fish instead that you can successfully cook to medium. Try slices of kingfish or blue eye.Serving a bowl of steamed rice on the side would suit the extra hungry.