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Tuna tagliata

Name: Tuna tagliata
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Yield: 4
Ingredients: 1 tablespoon coriander seeds, crushed; 2 garlic cloves, crushed; 2/3 cup (160ml) soy sauce or tamari; 2 tablespoons fish sauce; 2 tablespoons grated ginger; 1/2 bunch coriander, leaves picked, stalks finely chopped; 2 long red chillies, seeds removed, finely chopped; 600g piece centre-cut tuna, bloodline removed; Juice of 1 lime; 1 avocado, sliced into wedges; 120g mixed salad leaves (mesclun); Sesame oil, to brush; 2 tablespoons black sesame seeds; 2 tablespoons white sesame seeds

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35m

10m

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This salad is a work of art on a plate with delicately seared tuna, avocado and fresh salad leaves.

1 tablespoon coriander seeds, crushed
2 garlic cloves, crushed
2/3 cup (160ml) soy sauce or tamari
2 tablespoons fish sauce
2 tablespoons grated ginger
1/2 bunch coriander, leaves picked, stalks finely chopped
2 long red chillies, seeds removed, finely chopped
600g piece centre-cut tuna, bloodline removed
Juice of 1 lime
1 avocado, sliced into wedges
120g mixed salad leaves (mesclun)
Sesame oil, to brush
2 tablespoons black sesame seeds
2 tablespoons white sesame seeds

Method

1.

Place all the sesame seeds in a small, shallow dish. Brush outer edge of avocado wedges with a little oil, then dip in sesame seeds. Set aside.
2.

Combine mesclun and reserved coriander leaves on a serving plate. Lightly brush a chargrill with oil, then preheat to high. Cook tuna for 2 minutes each side until lightly charred but still rare in the centre. Rest for 5 minutes, then slice into long, thin pieces and add to salad with avocado. Drizzle with dressing to serve.

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