Sesame Corriander and Black pepper Crusted Tuna on Deep fried Kale with Wasabi and Lime dressing

Little taste of Asia for you. Again really easy to do and looks pretty good. Ive just done a sneaky deal with my neighbour whos a photographer.. I cook.. He takes a photo and gets to try it!! Cheers Andrew!

Tuna Loin
Sesame seeds
Black Sesame seeds
Wasabe Paste
Corriander Seeds
Cracked Black pepper
1 lime
Rice wine vinegar
Sea Salt Flakes
Kale
Cress
Olive Oil
Light Soy

On a plate put 3 parts sesame to 1 part black sesame. Grind in 10 twists of cracked black pepper and add a good pinch of sea salt flakes. In a pestle and mortar crush a tsp of corriander seeds and add to the mix.

Roll your tuna in the mix until completely coated on all sides.

FOR THE DRESSING

5 tbs olive oil
Juice of 1 lime
1 tsp Wasabi paste
2 tbs rice wine vinegar
2 tsp light soy
Pinch of sugar
Pinch of salt

Stick all of that in a dressing bottle and give it a good shake…..Done!

In a frying pan put a little sunflower oil. Moderate to high heat add the tuna and seal on all sides for 30 seconds. Once done take out take out and leave to rest on a piece of kitchen paper.

In a sauce pan put about 2 inches of sunflower oil and once hot drop in your Kale. It should take a few minutes for it to go crispy. Take a piece out and put on a paper towel.

On your plate sprinkle the crispy Kale. Slice the tuna to about cm pieces. Drizzle over the dressing and dot each corner with the wasabi paste. Dress with a few cress shoots.

Enjoy!