Ok so I’ve made the big leap from white fish to tuna!!! Well done me. I gotta tell you, it was worth it! This is another super speedy dish for whipping up at the end of a busy day.
Sesame Seared Tuna Salad, Pea Mash and Bean Shoots
From 'Get the Glow' by Madeleine Shaw
Spread the sesame seeds on a plate.
Rub the tuna steaks in the tamari, soy sauce or Liquid Aminos and the crushed garlic and honey, then put them in the sesame seeds to coat both sides.
Heat 1 tbsp coconut oil in a large frying pan over a medium heat, then throw in the shallot with a pinch of salt and cook for 5 minutes.
Add the petits pois, 2 tbsp water, ground pepper and the juice of 1 lime and cook for 4 minutes.
Blend this mixture until puréed.
Heat a frying pan over a high heat with the remaining coconut oil until hot, then sear the tuna steaks for 2 minutes one side and 1 1/2 minutes on the other side (to keep it pink in the middle, longer if you prefer it cooked through).
Mix the ginger, tahini and zest and juice of 1 lime together.
Plate the tuna, beansprouts and pea purée onto the plates and slather with the dressing.
Serve with fresh coriander.