Sesame tuna steaks with Asian slaw
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Sesame tuna steaks with Asian slaw

By Sophie Godwin

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:10 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 535
  • fat 26g
  • saturates 4g
  • carbs 15g
  • sugars 11g
  • fibre 11g
  • protein 56g
  • salt 0.5g

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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