Spiced Coated Tuna

Charred tuna steaks glazed with apricot and lime, crusted in sesame, coriander and nigella seeds, served with crisp radish, cucumber, and a splash of ponzu. It’s citrusy, smoky, crunchy, and every bite’s a flavour bomb.

Ingredients

2 x 150g tuna steaks
salt and pepper
1 tbs apricot jam, warmed
2 limes juice and zest
1 tbs white sesame seeds toasted
1 tbs black sesame seeds toasted
1 tsp coriander seeds crushed
1 tsp nigella seeds

To serve

A few radish sliced
A few Cucumber balls
ponzu
micro coriander
chilli fonds

Method

Print Recipe

Mix the apricot and lime juice and coat all over the tuna steaks and season cook in a very hot BBQ for 1 to 2 minutes on each side, then brush over more the apricot mix.

Coat the top and bottom of the tuna in seeds. Slice the tuna sit on plates with the radish cucumber. Sprinkle over coriander chilli fonds and spoon over ponzu.

Ingredients

2 x 150g tuna steaks
salt and pepper
1 tbs apricot jam, warmed
2 limes juice and zest
1 tbs white sesame seeds toasted
1 tbs black sesame seeds toasted
1 tsp coriander seeds crushed
1 tsp nigella seeds

To serve

A few radish sliced
A few Cucumber balls
ponzu
micro coriander
chilli fonds

Method

Mix the apricot and lime juice and coat all over the tuna steaks and season cook in a very hot BBQ for 1 to 2 minutes on each side, then brush over more the apricot mix.

Coat the top and bottom of the tuna in seeds. Slice the tuna sit on plates with the radish cucumber. Sprinkle over coriander chilli fonds and spoon over ponzu.