Spiced Seared Tuna with Pak Choi

This delicious Spiced Seared Tuna with Pak Choi is really simple to make. The pak choi is steamed with coriander while the tuna is flavoured with nigella seeds, coriander seeds and sesame seeds. There's also a surprising ingredient...apricot jam! The result is a fresh, flavoursome and colourful dish!

Ingredients

  • 2 x 150g tuna steaks
  • Salt and pepper
  • 1 tablespoon apricot jam, diluted with a splash of water and warmed
  • 1 tablespoon white sesame seeds
  • 1 tablespoon black sesame seeds
  • 1 tablespoon coriander seeds crushed
  • 1 teaspoon nigella seeds
  • 1/2 packet of chives, chopped
To serve:
  • 100g baby pak choi leaves
  • 1 lime, juice only
  • 1 teaspoon soy sauce
  • Chive flowers

Method

To create your Spiced Seared Tuna with Pak Choi crush the coriander seeds then combine with the sesame seeds and nigella seeds in a pan.

Allow them to roast over a medium heat for a minute or so then decant onto a plate. Add the chopped chives and mix.

Oil the tuna steaks and season. Cook over a very hot BBQ for 1 to 2 minutes on each side. Brush over the warmed apricot jam then coat the top and bottom of the tuna in the seeds.

Steam the pak choi and coriander until wilted then drizzle over soy and lime juice and place on a serving plate.

Slice the tuna, place on top of the pak choi, decorate with chive flowers and serve.

Ingredients

  • 2 x 150g tuna steaks
  • Salt and pepper
  • 1 tablespoon apricot jam, diluted with a splash of water and warmed
  • 1 tablespoon white sesame seeds
  • 1 tablespoon black sesame seeds
  • 1 tablespoon coriander seeds crushed
  • 1 teaspoon nigella seeds
  • 1/2 packet of chives, chopped
To serve:
  • 100g baby pak choi leaves
  • 1 lime, juice only
  • 1 teaspoon soy sauce
  • Chive flowers

Method

To create your Spiced Seared Tuna with Pak Choi crush the coriander seeds then combine with the sesame seeds and nigella seeds in a pan.

Allow them to roast over a medium heat for a minute or so then decant onto a plate. Add the chopped chives and mix.

Oil the tuna steaks and season. Cook over a very hot BBQ for 1 to 2 minutes on each side. Brush over the warmed apricot jam then coat the top and bottom of the tuna in the seeds.

Steam the pak choi and coriander until wilted then drizzle over soy and lime juice and place on a serving plate.

Slice the tuna, place on top of the pak choi, decorate with chive flowers and serve.