Ingredients:

  • 2 Tbsp Low Sodium Soy Sauce (or Tamari)
  • 1 Tbsp Unseasoned Rice Vinegar
  • 1 Tbsp Fresh Lime Juice
  • 1 tsp Honey or Maple Syrup
  • 1 tsp Finely Grated Fresh Ginger
  • 1 tsp Toasted Sesame Oil
  • 2 Tbsp Neutral Oil (e.g., Canola)
  • 1/4 tsp Chilli Flakes (optional)
  • 2 Sashimi/Sushi-Grade Tuna Steaks (approx. 6 oz each)
  • 1/4 cup White Sesame Seeds
  • 1 Tbsp Black Sesame Seeds
  • 1 Tbsp Plain Flour (All-purpose)
  • 1/2 tsp Fine Sea Salt
  • 1/4 tsp Freshly Ground Black Pepper
  • 2 Tbsp High Smoke Point Oil (e.g., Grapeseed or Sunflower)
  • 4 cups Arugula (Rocket), loosely packed
  • 1 medium Spring Onion/Scallion, thinly sliced (Optional garnish)

Instructions:

  1. Whisk the Vinaigrette: In a small bowl, combine the soy sauce, rice vinegar, lime juice, honey/syrup, grated ginger, sesame oil, and chilli flakes (if using). Slowly whisk in the neutral oil until emulsified. Taste and adjust seasoning; it should be zesty and punchy. Set aside.
  2. Prepare the Crust: On a shallow plate, combine the white sesame seeds, black sesame seeds, and plain flour. Mix well.
  3. Pat and Season the Tuna: Using paper towels, thoroughly pat the tuna steaks dry. This is vital for a good crust. Season all sides with fine sea salt and black pepper.
  4. Coat the Tuna: Lightly dredge each tuna steak in the sesame seed mixture, pressing firmly until all sides are completely coated. Shake off any excess.
  5. Heat the Pan: Place a heavy-bottomed pan or cast iron skillet over high heat. Add the high smoke point oil. Wait until the oil is shimmering and just beginning to smoke—you need maximum heat for a short time.
  6. Sear the Steaks: Carefully place the tuna steaks in the hot pan. Sear for 60 to 90 seconds per side. The aim is a deep golden crust on the outside with raw, cool red flesh in the center (for rare). Adjust time slightly for medium-rare.
  7. Rest the Fish: Remove the tuna immediately from the pan and place it on a clean cutting board. Allow it to rest for at least 5 minutes.
  8. Prepare the Salad: Place the arugula in a large bowl. Drizzle lightly with about 1 tablespoon of the vinaigrette and toss gently. Divide the dressed arugula between two serving plates.
  9. Slice the Tuna: Using a sharp knife, slice the rested tuna steaks against the grain into 1/4-inch thick slices.
  10. Plate and Serve: Fan the sliced tuna over the arugula. Drizzle the remaining vinaigrette generously over the tuna and the salad. Garnish with sliced spring onions. Serve immediately.