Kay’s Covid Cookery Class No 21: seared sesame tuna.

Here’s another one that’s good for your gut microbiome.

Ingredients for 1 very hungry person or 2 normal humans:

1 large tuna steak

Juice of 1//2 lemon

2 tsp toasted sesame seeds

2 tsp soy sauce

1 tbsp olive oil and 1 tbsp toasted sesame oil

What to do, roughly speaking

Pop the tuna steak in the freezer for an hour. This will make it easier to cut.

Cut into slices about 2cm thick

Place on a plate onto which you have squeezed lemon juice and a couple of teaspoons of toasted sesame seeds. Don’t overdo the sesame seeds as the flavour is very strong and can overpower the tuna if you’re not careful. Leave for a few minutes then turn the fish over to coat the other side in lemon and sesame.

Make sure the tuna is completely de-frosted.

Heat the mixed olive and toasted sesame oil in a frying pan

Gently place the tuna slices in there. Sprinkle on the soy sauce and after 2 minutes, carefully turn the fish pieces over

Cook for another minute (a little more if you prefer it cooked through, but I think it’s much tastier if still raw in the middle).

Serve on a sheet of seaweed with a dollop of wasabi and a little extra soy sauce to taste.

I added green beans – boiled for 5 minutes and then drained and tossed in oil and garlic….


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