Sesame seared tuna with crunchy Asian slaw

This homely, nourishing sesame seared tuna with crunchy Asian slaw is delicious, colourful and fancy enough to serve to guests.

It contains thyroid-supporting iodine as well as fibre. Depending on your taste, you can add a little more mango and avocado, which boost the slaw’s nutritional value. The Chinese five spice can be omitted if you aren’t too keen on the aniseed flavour.

Ingredients (serves 2)

2 organic tuna steaks

1 garlic clove, finely sliced

2 red chillies, finely sliced

2½cm root ginger, finely sliced

2 tablespoons toasted sesame oil

Bunch of fresh coriander, finely chopped

20g cashew nuts

2 tablespoons mixed sesame seeds (black
  and white look lovely, but use just
  white if easier)

2 spring onions, finely sliced

For the slaw (makes enough for leftovers)

½ red cabbage, finely shredded

1 mango, cut into 2cm chunks

3 carrots, grated (or cut into ribbons if you have a spiraliser)

8 to 10 radishes, sliced

1 avocado, chopped into 2cm chunks

50g fresh coriander, chopped

For the dressing:

1 red chilli, finely chopped

2 tbsp soy or tamari sauce

1 tbsp maple syrup or runny honey

3 tbsp toasted sesame oil

1 tsp Chinese five spice, optional

Extra coriander leaves, to serve

Method

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

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

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

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.

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

Put one 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 five to seven minutes (depending on how well cooked you like your tuna). Remove it from the pan and set it aside.

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

Recipe courtesy of The Happy Kitchen by Rachel Kelly (£14.99, Short Books Ltd)