Sesame Tuna with Spicy Salad, Crunchy Courgettes and Ginger Dressing.

We love this. It looks like it took me ages but didn’t, that’s a definite bonus! 

So first make the dressing.
2 tbsp oil of your choice.

2 finely chopped spring onions including green tops.

4cm piece of root ginger, grated.

1 clove of garlic, grated.

1/2 of a de seeded red chilli, diced (more by all means).

Zest and juice of 1 unwaxed lime.

Few drops of sesame oil (caution: very powerful flavour).

Splash of soy sauce or coconut aminos.
Gently heat oil. Add onions, ginger, garlic and chilli. Sauté for a couple of minutes. Remove from heat. Add zest, juice, sesame oil and soy. Taste and adjust accordingly.  
Now prepare the Tuna.
Ingredients for the Tuna.
2 thick tuna steaks.

1/3 cup (50g) black sesame seeds.

1/3 cup (59g) white sesame seeds.
Just combine seeds and coat every bit of your tuna, pressing down slightly.
Heat a non stick frying pan over a high flame. Add 2 tbsp oil of your choice and when it’s smoking sear the tuna steaks for roughly a minute either side for rare. Rest for a minute or two.
Crunchy Courgettes.
2 tbsp oil of your choice.

2 medium sized courgettes.

1/2 tsp or more chilli flakes.

Freshly ground black pepper.
Heat oil in a griddle pan, slice courgettes lengthways then each half lengthways again. Chop each part in 3. Add courgettes to the pan, turning every now and again. It looks good to have some sear marks on them. Cooking time is up to you depending on how crunchy you’d like them to be. For me it’s a maximum of 5 mins. Add chilli and pepper.
Ingredients for the Salad.
1 ripe avocado.

1 cucumber, cut lengthways and scrape out the seeds. Cut into thin ribbons.

2 spring onions, finely slice diagonally including green tops.

2 tbsp oil, I like avocado for this.

Juice of 1 lime.

A little freshly ground black pepper.
Just combine all the ingredients. Avocado discolours quite quickly so get everything else ready and slice then add avocado when you’re ready to serve.