An absolute luxury in our house!
Simple and effective, the freshest Sashimi grade tuna seared like a steak with a wee drop of sauce to go with it.
This can be cooked on a barbecue hot plate too.
250g piece of tuna
1 tablespoonful gluten free soy sauce or tamari sauce
1 teaspoon sesame oil
1 teaspoon freshly grated ginger
2 tablespoons black sesame seeds
freshly ground pepper
1 small avocado
60mls sour cream
juice of 1/4 lime
salt and pepper
Combine the soy sauce, sesame oil and ginger in a shallow dish.
Place the tuna in the marinade and turn to cover the entire fillet.
Allow to marinade for 30 minutes and then turn and marinade again for 30 minutes.
While the tuna is marinading, process the avocado cream ingredients, check for seasoning and set aside.
Heat a frying pan over a very high heat.
Take the tuna out of the marinade and wipe with some kitchen paper to dry the entire fillet.
Pour the sesame seeds and pepper onto a plate, dip the tuna in the sesame mix until totally covered.
Lay the fillet in the very hot pan and sear to your liking, turn and repeat.
I allow the tuna to cool to room temperature before slicing and serving but you can serve it hot from the pan.