I was inspired to cook this after a visit to a local Chinese supermarket at the weekend (I love filling a basket with exotic ingredients – and is there anything better than char siu buns for breakfast??). The recipe comes from a fantastic book that I recommend very highly if you suffer from a touchy tummy and are willing to modify your diet in order to feel better.
Tuna is a great alternative to meat as it’s rich in flavour and has a lovely robust texture. Just don’t overcook it or it will turn rubbery – it should remain pink in the middle, like a well-cooked steak, comme ça:
The original recipe specifies whole grain dijon mustard, but I only had the mild Swedish hot-dog variety (Ikea special) and it worked fine. And I couldn’t get canola oil – is it even available in the UK? – so I used groundnut instead. I have also, totally unnecessarily, re-christened the recipe so it sounds a bit more cheffy. Because, y’know, I can.
Sesame-Crusted Tuna with a Honey Glaze, adapted from Eating for IBS
2 tablespoons runny honey
2 tablespoons soy sauce
1.5 tablespoons fresh lemon juice
2 teaspoons mustard
1 tablespoon water
2 teaspoons groundnut oil
2 fresh tuna steaks
2 tablespoons sesame seeds
In a small bowl, whisk together the first five ingredients to make the glaze and set aside.
Heat a dry non-stick frying pan, throw in the sesame seeds and move them around continuously until they are lightly toasted. Remove from the pan immediately and, when cool, use a mortar and pestle to crush them up.
Spread the crushed sesame seeds in a shallow dish and coat the tuna steaks on all sides.
Heat the groundnut (or other flavourless) oil in your non-stick frying pan over a medium high heat, and sear the tuna for 3-4 minutes per side until it is golden and just cooked through. Transfer to serving plates.
Add the glaze mixture to the hot frying pan and simmer for one minute, then pour over the fish.
Serve with rice.