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Sesame tuna steaks with Asian slaw

Try to get the best quality tuna you can for these sesame steaks with a crunchy Asian-style slaw. A quick healthy supper, on the table in 20 minutes

  • Prep: 10 mins
    Cook: 6 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 535
  • Carbohydrates 15
  • Saturated Fat 4
  • Sugar 11
  • Protein 56
  • Fat 26
  • Fibre 11
  • Salt 0.5

Nutrition per serving

  • Calories 535
  • Carbohydrates 15
  • Saturated Fat 4
  • Sugar 11
  • Protein 56
  • Fat 26
  • Fibre 11
  • Salt 0.5

Ingredients

  • 2 tbsp sesame oil
  • 1 lime, ½ juiced, ½ cut into wedges to serve
  • ¼ red cabbage, shredded
  • ½ red chilli, thinly sliced
  • 1 yellow pepper, cut into strips
  • 100g beansprouts (make sure they are the ready-to-eat variety)
  • 30g peanuts, toasted and roughly chopped
  • 2 x 2cm-thick tuna steaks
  • 2 tbsp sesame seeds

Method

  1. Mix together the sesame oil and lime juice with some seasoning, then toss with the red cabbage, chilli, yellow pepper, beansprouts and peanuts.

  2. Heat a non-stick frying pan until searing hot. Season the tuna steaks on both sides and turn them in the sesame seeds to coat. Fry for 3 mins each side until the tuna is browned and a sesame crust has formed, but the fish is still pink in the middle. Leave to rest for a few mins, then serve with the slaw and lime wedges for squeezing over.

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