Soy & Sesame Seed Coated Tuna Salad – a delicious recipe with sesame seeds, soy sauce, handful, shallots, chillies, handfuls rocket. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Pour the soy sauce onto a deep plate, and place the tuna steak in the middle. Turning, to ensure both sides are coated and using a pastry brush to coat the edges.
2
Pour the sesame seeds into another deep plate, and move the soy covered steak onto the seeds. Again, turning to ensure that every inch is covered completely.
3
Now, de-seed and slice the chillies along with the shallots. Toss with lemon oil, add the asparagus stems and place in the oven at 180u00b0C for 15 minutes.
4
Heat a glug of oil in a large frying pan and then place the steak into the pan.
5
Fry on each side for 4 minutes and then place on kitchen towel to dab off excess oil.
6
Place the rocket on a plate, then the grilled vegetables, then slice the tuna thinly and lay it on top of the vegetables.
494
kcal
Calories
35
g
Fat
7
g
Carbs
39
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 500 grams tuna steak, 100 grams sesame seeds, 50 milliliters soy sauce, 1 handful asparagus stems, and more.
Yes, Soy & Sesame Seed Coated Tuna Salad falls under the Seafood category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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