This lean protein rich seared tuna steak is served on a bed of courgette ribbons, loaded with fresh veggies, herbs and finished with a zesty asian dressing. Ready in under 20 minutes, this recipe is perfect for a quick lunch or dinner.

Portions: 2
Time:  20 minutes
Level: Easy

Tools:

• frying pan
• chopping board
• knife
• mixing bowl
• peeler

Ingredients:

• 2x yellowfin tuna steaks
• 3tbsp of sesame seeds
• 1tsp of coriander powder
• 1tsp of ginger
• 1 large courgette, cut into ribbons
• 1 carrot cut into ribbon
• Handful of fresh coriander, roughly chopped
• 2 spring onions, finely sliced
• 4 radishes, thinly sliced

Dressing:

• 1tbsp of sesame oil
• 2tbsp of coconut amino
• 1tbsp of lime juice
• 1cm of ginger, grated
• 1 garlic clove, grated
• 1tsp of honey

Method:

1. In a small bowl, whisk together the dressing ingredients. Taste and adjust seasoning with salt and pepper. Set aside. 
2. To make the salad base add carrot, onion, courgette, coriander and radish to a bowl with half the dressing and toss well. 
3. Season your tuna steaks with coriander powder, ginger and season well with salt and pepper. Then place the sesame seeds on a plate and add the tuna. Gently press and coat evenly. Add more sesame seeds if necessary. 
4. Head a glug of oil in a frying pan over a medium, high heat, then add in your tuna steaks. Cook for 1-2 minutes each side, depending how cooked you like it. The sesame seed crust should turn a nice golden colour and the tuna pink on the inside. Transfer tuna to a plate and leave to rest for a minute before slicing.
5. Serve the tuna on your asian salad and drizzle over the remaining dressing. Enjoy!