the classic combination of sushi inspired this dish. its been SO hot in christchurch lately, and that brings with it cravings for fresh and clean salads.
this dish brings with it a pop of hot from the wasabi, balanced beautifully with the salt from the soy and sour from the lemon. the ginger will remind you of sushi garnishes – and altogether this is a match made in heaven.
im drooling writing about it.
this will take you 30min or so, so an easy and TASTY weekday meal.
3 fresh tuna steaks
1 cup brown sesame seeds
1 cup black sesame seeds
3 corn cobs
2 tblsp butter
punnet cherry tomatoes
2 cups fresh coriander
2 inches fresh ginger grated
1 tablespoon fresh lemon juice
2 tsps soy sauce
3 tblsp avocado oil
for the salad
boil the corn for 2-3 minutes until colour goes a brighter yellow. slice the corn kernels off the cob and place in a bowl.
melt the butter and add to the corn, tossing the butter alongside a generous amount of cracked pepper and salt. taste and season more if required. set aside to serve.
slice the cherry tomatoes in half and add to the corn.
roughly chop the coriander and chop the avocado into generous size chunks (about 2cm). set aside to add to the corn and tomatoes when ready to serve.
for the dressing
put the lemon juice into a bowl, add the grated fresh ginger and soy. whisk the avocado oil in. taste to check the salt level – add a dash of salt if required.
this won’t taste PERFECT by itself. the beauty of this dressing is when its eaten with everything else. 🙂
for the tuna
put frypan on to pre-heat to hot.
mix the two sesame seeds together on a plate.
spread wasabi paste on both sides of each tuna steak. the more you spread over the steak the hotter it will be! season each steak with salt & pepper. coat each side of the tuna with the sesame seeds.
once all steaks are ready, put them in the fry pan.
key to the perfect tuna steak is to sear it only – i leave it on the hot fry pan for about 45 seconds each side. this is enough time for the white sesame seeds to toast and leaves the tuna absolutely perfect.
remove the tuna to a board once seared on both sides.
add the avocado and coriander to the corn and tomato. toss together. taste to check the seasoning. the butter should still be creating a nice dressing, but add a splash of avocado oil if its looking a bit dry.
slice the tuna as desired.
place the salad on the plate, top with the tuna and dressing.
serve. and love it. you will!