Eating to stay healthy

Sesame-crusted tuna with wasabi avocado and grapefruit salad
Serves 4

½ radicchio, leaves torn
½ fennel bulb, sliced as finely as possible
2 shallots, sliced as finely as possible
4 radishes, sliced as finely as possible
2 ruby grapefruit, cut into wedges
Juice of 2 lemons
2 tbsp olive oil, plus one tablespoon extra 
1 avocado
2 tsp wasabi paste 
½ cup sesame seeds (white, black or a mixture of both)
4 x 100g tuna steaks

Combine radicchio in a bowl with fennel, shallots, radishes and grapefruit. Set aside; just before serving, toss through juice of one lemon and two tablespoons olive oil. 
Meanwhile, combine avocado, wasabi, juice of one lemon and a pinch of salt in a small food processor. Blitz until smooth. 
Place sesame seeds onto a plate. Press each tuna steak onto sesame seeds on both sides until equally coated. Heat a non-stick frying pan over high heat and add the remaining olive oil. Cook tuna for 30 seconds each side or until sesame seeds are golden and fragrant but tuna is still very rare. Remove from heat.
Slice tuna steaks and divide between serving plates. Serve with wasabi avocado and grapefruit salad.

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