Sesame, Cracked Pepper, Coriander and Poppyseed Crusted Tuna

This will take you about 15 minutes to do and is great as a starter or light lunch. One thing I would say it be careful where you pick your tuna from. Dont buy pre-packed and ideally ask for sushi grade yellow finn tuna. It should be a deep dark purpley/red colour


Fresh tuna loin

2tsp Crushed Coriander Seeds

3tbs Sesame Seeds

1tbs Poppy Seeds

10 Twists of Cracked Black Pepper

Pinch of Seasalt


For the dressing

5tbs of Light Soy

Juice of half a lime

Dash of Toasted Sesame Oil

Few fine sliced of red chilli


Take your tuna loin and trim to give you a nice even shape. Dont waste the bits you trim. Theres a tuna tartare recipe on the blog you could do.

Pour all your seeds, sale and pepper on a plate and roll the tuna until it is well coated. Make sure you press the seeds in to the tuna so plenty sticks to the sides.

Heat a frying pan to a medium/high heat and add a little sunflower oil. Cook the tuna on all sides for no longer than 1 minute. Be very careful turning the tuna. Use a spatula so you dont knock the seeds off the side.

Once you have sealed all sides set aside while you prepare the dressing. Put all the ingredients in a bowl and give a little whisk ans then add your sliced chilli. I havent done it here but as an accompaniment I love to deep fry some Kale for a minute. Make sure the oil is hot but not smoking and stand well back when you drop the Kale in.

The other dressing I have put on the plate is just a shop bought Chiu Chow Chilli Oil

To serve take a very sharp and slowly slice the tuna.


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