Seared sesame tuna steak with zingy tomato salad


For the tuna

800g fresh yellowfin tuna

100g mixed sesame seeds

Rapeseed oil for frying


For the tomato salad

1 1/2kg ripe tomatoes in as many colours, shapes, sizes and flavours as you can find

75g mixed soft herb leaves, roughly chopped - we used chives, Greek basil, flat leaf parsley and thyme

2 red onions, finely diced

For the dressing

3 tbsp rapeseed oil

3 tbsp white wine vinegar

1 tbsp honey

A large pinch of sea salt


For the tomato salad

  1. Prepare your tomatoes by slicing any that are large or medium-sized and halving small ones
  2. Mix the herbs with the diced red onion
  3. On a large platter, start layering the tomatoes, mixing colours and sizes
  4. Scatter each layer with some of the herb-onion mix and ground black pepper, do this until all of the tomatoes are used. Cover and chill for a few hours
  5. Whisk all of the dressing ingredients, then drizzle over the salad


For the seared tuna

  1. Trim the tuna as required and pat dry with kitchen roll
  2. Spread the sesame seeds on to a plate and press the tuna into the seeds, ensuring the front and back surfaces are fully covered. You don’t need to coat the edges
  3. Using a large frying pan, heat a little oil and, once hot, add the tuna. Sear for 30 to 60 seconds on all sides, like you would with a piece of beef before roasting
  4. Remove from the pan and allow to rest for 10 to 15 minutes


We've got lots of recipes

Take a look

From starters to mains and delicious desserts too, our Recipe Corner has something for every palate.