Tagliata de thon à l’orientale

Ingrédients

• 2 x 150 g fresh tuna steaks
• 2 Tbsp (30 ml) sesame seeds
• salt and freshly ground pepper
• 2 Tbsp (30 ml) Willow Creek Coriander Flavoured Olive Oil
• 2 Tbsp (30 ml) Willow Creek Coriander Flavoured Olive Oil
• 2 cloves garlic, crushed
• 2 chillies, sliced
• 1 piece ginger, grated
• 1/4 C (60 ml) Soy sauce
• 2 tsp (10 ml) brown sugar
• squeeze of lime juice
• 1 avocado, peeled and roughly sliced
• fresh coriander, for garnish
• micro herbs, for garnish

Préparation

1. 1

   Sprinkle the sesame seeds over both sides of the tuna pieces, season with salt and pepper and set aside.

2. 2

   Heat two tablespoons of Willow Creek Coriander Flavoured Olive Oil in a frying pan until hot. Sear tuna steaks for about 20 – 30 seconds on each side, or until golden brown on the outside, but still raw in the centre. Remove from pan and set aside.

3. 3

   In the same pan, reduce the heat to medium and pour in the remaining coriander oil, together with the garlic, chilli and ginger.

4. 4

   Fry for a minute or until just fragrant. Take care not to burn the garlic.

5. 5

   Add the Soy sauce, brown sugar and lime juice, and allow to simmer for 30 seconds.

6. 6

   Remove from the heat and check seasoning, adjust by adding more Soy sauce or sugar if need be.

7. 7

   Slice the tuna steaks in half, or into slices, and place onto a serving plate together with slices of avocado. Drizzle warm dressing over the steaks, garnish with fresh coriander and micro herbs and serve immediately.