Sesame Crusted Tuna with Rice, Avocado and Korean Honey Glaze

Sesame Crusted Tuna with rice, avocado and Korean Honey Glaze
  • 4 servings
  • 10 minutes to prepare
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Ingredients

  • For the sesame crusted tuna:
  • A drizzle sesame oil
  • 4 tuna steaks, approximately 150g each
  • 2tbsp nigella seeds
  • 2tbsp sesame seeds
  • For the Korean honey glaze:
  • 3tbsp BBQ sauce
  • 3tbsp honey
  • 1tbsp soy sauce
  • 2 garlic cloves, crushed
  • To serve:
  • 2x 250g basmati rice pouches
  • 1 avocado, sliced
  • Lime wedges
  • Coriander leaves
  • Pickled red onion

Instructions

Method:

  1. Brush the tuna steaks with a little sesame oil.
  2. Place the nigella and sesame seeds in a bowl and mix to combine then dip each tuna steak in the seeds to coat.
  3. Heat a drizzle of sesame oil in a non-stick frying pan over a high heat.
  4. Cook the tuna steaks for 2 minutes on each side, this will give you a delicious raw tuna centre, if you prefer your tuna slightly more cooked, simply cook for a few more minutes on each side.
  5. Set the seared stakes to one side and keep warm.
  6. Place the BBQ sauce, honey, soy sauce and garlic into a small pan, add 50ml of water and bring to the boil.
  7. Boil for 3-4 minutes or until the glaze is glossy and sticky.
  8. Cook the rice pouches as per pack instructions then divide the rice between 4 warmed serving bowls.
  9. Slice each tuna steak and arrange in the bowl, then add a quarter of sliced avocado to each bowl.
  10. Drizzle the Korean honey glaze over the tuna and garnish with lime wedges, coriander leaves and pickled red onion.

Chef’s Tip

Try using the Korean honey glaze with salmon, chicken and steak too.

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