Sesame-Crusted Tuna with Chilli and Ginger Dressing

Sesame-crusted tuna is a classic of Japanese-inspired cuisine: the contrast between the raw, ruby center of the fish, toasted sesame seeds, and a bold sweet-and-sour chilli and ginger dressing. Light, elegant, and exceptionally “clean” in flavor—everything here relies on the quality of the ingredients and precision of execution.

Ingredients (serves 2)

Salad and tuna

• 2 ripe avocados

• 2 Lebanese cucumbers

• 35 g (about 1/4 cup) roasted peanuts, roughly chopped

• 2 tablespoons finely chopped chives

• juice of 1 lime

• 50 g (about 1/3 cup) white sesame seeds

• 1 teaspoon fennel seeds

• 2 × 250 g fresh yellowfin tuna loins, cut lengthwise in half

• 1 tablespoon peanut oil

Chilli and ginger dressing

• 2½ tablespoons peanut oil

• a 4 cm piece of ginger, finely grated

• 3 eschalots (shallots), very finely chopped

• ½ red chilli, deseeded and finely chopped

• 75 g (about 1/3 cup) caster sugar

• 125 ml (1/2 cup) rice vinegar

• 1 tablespoon light soy sauce

• 1 tablespoon fish sauce

• juice of 1 lime

Preparation

1. Chilli and ginger dressing
Heat the oil in a small saucepan over low heat. Add the ginger, eschalots, and chilli and cook for 3 minutes, stirring, until softened but not browned. Add the sugar and rice vinegar, stirring until the sugar has completely dissolved, then simmer for about 5 minutes to mellow the acidity. Add 2 tablespoons of water, bring to a boil, and remove from the heat. Stir in the soy sauce, fish sauce, and lime juice. Set aside to cool completely.

2. Salad
Halve the avocados, remove the pits, and cut into thin wedges. Halve the cucumbers lengthwise, remove the seeds, and slice thinly on the diagonal. Gently combine the avocado, cucumber, peanuts, chives, and lime juice in a large bowl.

3. Coating the tuna
On a flat plate, mix the sesame seeds with the fennel seeds and freshly ground black pepper. Press each piece of tuna firmly into the seed mixture so it is evenly coated on both sides.

4. Searing
Heat the oil in a large frying pan over medium heat. Sear the tuna for about 1½ minutes on each side—the center should remain distinctly pink. Adjust the cooking time to your preferred doneness.

5. Serving
Divide the salad between plates and lightly drizzle with the dressing. Slice the tuna into thick pieces and arrange beside the salad. Finish with a little more dressing just before serving.