Sesame Seared Tuna with Crunchy Asian Slaw

Prep Notes

To me, this is the "wow the guests" version of a tuna dish.  When you have less time, adapt by simply coating the tuna with a nice spicy tuna pepper or rub (I like Spice and Tea Exchange's) and sear in melted coconut oil over medium heat for approx. a minute each side.  Lay over top of an avocado "puree" of avocado mashed with some cilantro and a space of rice vinegar.  Serve with the sides you have handy -- or make the slaw below in advance when you do have time and serve it with that!  Be creative with the time you have.  


  • 2 medium tuna steaks.
  • 1 garlic clove, finely sliced.
  • 2 red chillies, finely sliced.
  • 2 1/2 cm ginger, finely sliced.
  • 2 tablespoons toasted sesame oil.
  • 1 handful coriander, fresh, finely chopped.
  • 20 g cashew nuts.
  • 2 tablespoons sesame seeds, black or white.
  • 2 spring onions, finely sliced.

For The Slaw

  • 1/2 red cabbage, finely shredded.
  • 1/2 mango, cut into 2 cm chunks.
  • 3 carrots, grated or peeled into ribbons.
  • 8 radishes, sliced.
  • 1 avocado, chopped into 2cm chunks.
  • 50 g coriander, fresh.

For The Dressing

  • 1 red chilli, finely chopped.
  • 2 tablespoons tamari.
  • 1/2 tablespoon rice malt syrup.
  • 2 tablespoons toasted sesame oil.
  • 1 teaspoon Chinese five spice (optional).
  • Extra coriander leaves, to serve.


1. Mix together the garlic, chilli, ginger, 1 tablespoon of sesame oil and coriander in a bowl. Add the tuna steaks and leave them to marinate for at least an hour.

2. Toast the cashews in a pan for 2 minutes or until they are slightly browned, tossing them to ensure they don’t burn. Remove them from the pan and set them aside.

3. For the slaw, combine the cabbage, mango, carrots, radishes, avocado and coriander in a bowl.

4. Make the dressing by putting all the ingredients in a jar with a lid and shaking it. Toss the slaw in the dressing and leave it to marinate for up to an hour – it will lose its crunch if you leave it any longer.

5. Sprinkle the sesame seeds on a flat surface and lightly roll the edges of each tuna steak in them.

6. Put 1 tablespoon of sesame oil in a pan over a medium heat. Once the pan is hot, add the tuna using tongs and sear each side for roughly 5-7 minutes (depending on how well cooked you like your tuna). Remove it from the pan and set it aside.

7. Slice the tuna and place it on top of the slaw. To serve, sprinkle over the cashews, spring onions and the remaining coriander.


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