Sesame coated tuna steak with broad bean, lime and coriander stir-fry

Sesame coated tuna steak with broad bean, lime and coriander stir-fry

By
From
Anxiety & Depression
Serves
1

This has a lovely Asian/European fusion thing going on. I love combining multiple influences, it opens up a whole new world of cuisine.

Ingredients

Quantity Ingredient
1 leek, sliced
2 garlic cloves, finely sliced
1 tablespoon olive oil
sea salt
300g canned broad beans, drained
2 handfuls baby spinach
1 teaspoon soy sauce
1/2 lime, juiced
1 sprig coriander
4-5 tablespoons sesame seeds
1 tuna steak

Method

  1. Sauté the leek and garlic in the oil, with a good pinch of sea salt, until the leek has softened.
  2. Add the broad beans and spinach and stir-fry until the spinach has wilted. Add the soy sauce and lime juice, then tear in the coriander. Mix well, then set aside.
  3. Sprinkle the sesame seeds out over a large plate. Roll the tuna steak through the seeds several times to ensure it is fully coated.
  4. Gently fry the tuna steak over a low heat (so the seeds do not brown too much) for five minutes, turning. This will give the tuna a seared/pinky finish at this temperature. If you prefer your tuna cooked more thoroughly, keep going for longer, turning regularly.
  5. Warm through the broad bean stir-fry, then place in the centre of the serving plate. Cut the tuna steak in half to reveal the pink centre, then lay the two halves over the stir-fry. Serve.
Tags:
health
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