Flip a easy fish dish into one thing spectacular with this tasty recipe from Sally Obermeder – and all it takes is a sprinkle of sesame and chia to realize.
Elements
- 2 tbs sesame seeds
- 2 tbs black and white chia seeds
- 4 items tuna loin, approx 100g every
- 1 tbs olive oil
Rainbow Salad
- 2 carrots, peeled and julienned
- 1 parsnip, peeled and thinly sliced
- 1 inexperienced capsicum (pepper), thinly sliced
- 1 pink capsicum (pepper), thinly sliced
- 1 small pink (Spanish) onion, thinly sliced
- 2 tbs coriander (cilantro) leaves, finely chopped
Dressing
- 1 tbs sugar, or 1 tsp stevia
- 125g (½ cup) gentle bitter cream
- 2 tbs rice wine vinegar
Methodology
Step 1.
To make the salad, mix the dressing substances in a bowl and season with salt and white pepper; add the greens and coriander. Combine gently. Enable to face for half-hour whilst you put together the tuna.
Step 2.
Mix the sesame seeds and chia seeds in a bowl and season with salt and pepper. Press the tuna steaks firmly into the bowl to make sure they’re nicely coated with seeds.
Step 3.
Warmth the olive oil in a big nonstick frying pan. Sear the tuna till evenly browned, about 2 minutes all sides. Enable the tuna to relaxation for 3-4 minutes, then slice into 2cm (¾ inch) strips.
Step 4.
Divide the rainbow salad amongst 4 plates and prime with the tuna strips.
Serves 4
