Sesame-crusted tuna with lemon mayonnaise and green ratatouille

September 16, 2013 (Last Updated: January 11, 2019)
Sesame-crusted tuna with lemon mayonnaise and green ratatouille recipe

Sesame-crusted tuna with lemon mayonnaise and green ratatouille

Ingredients

  • Ratatouille

  • 5ml (1 tsp) avocado oil
  • 5ml (1 tsp) garlic, crushed
  • ½ red onion, diced
  • 500ml (2 cups) cherry tomatoes, halved
  • 450g (5) baby marrows, thinly sliced
  • 100g fine beans, sliced
  • 250g fresh or frozen peas
  • 100g sugar snaps
  • ½ small head (150g) broccoli
  • 125ml (½ cup) tinned tomatoes
  • salt and cracked black pepper, to taste
  • Tuna

  • 4 fresh tuna steaks
  • 60ml (¼ cup) sesame seeds
  • 5ml (1 tsp) butter
  • 15ml (1 tbsp) olive or avocado oil
  • Mayonnaise

  • 125ml (½ cup) mayonnaise
  • zest and juice of ½ lemon
  • 15ml (1 tbsp) chives, finely chopped

Instructions

1

For the ratatouille, heat the oil in a pot over medium heat. Stir in the garlic, onion and tomatoes, and fry for 2 minutes. Add the baby marrows, beans, peas, sugar snaps, broccoli and tinned tomatoes. Increase heat, cover with a lid and cook until tender, 10 – 12 minutes. Season.

2

For the tuna, lightly season the tuna steaks with salt and cracked black pepper. Coat with sesame seeds.

3

Heat the butter and oil in a pan over high heat and sear each portion for 1½ – 2 minutes per side, depending on the thickness and how you prefer your tuna.

4

For the mayonnaise, stir all of the ingredients together and serve alongside each portion.

Notes

Cook's tip: Cook the tuna to your liking – if you like it quite rare then sear it for a few seconds or if you prefer it well done, fry it for slightly longer than the cooking time mentioned above. The tuna can also be cooked in a griddle pan for extra flavour.

 

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